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Quick Chicken Liver Pat

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Joined: Dec 14, 2005


Posted to Thread #19729 at 4:39 pm on Jan 2, 2011

I had guests coming for lunch last week and some chicken livers defrosted--I read Julia's recipe for Chicken Liver Mousse but ended up just winging it because I was in a hurry. I hope I can duplicate it because it was really good.

Cooked a big handful of chopped onion in a little butter until transparent, added about 1-1/2 cups chicken livers and tossed over high heat until slightly browned Added salt, pepper and tarragon. Poured in some dry white vermouth and let it cook down--by then the livers were just cooked, still a little rosy inside.

Off heat, added 4 Tbs. butter and let it melt. Pureed the whole mess in the processor with a dallop of sour cream, poured in a bowl, and chilled until firm. (I put it in the freezer and stirred it a few times to hurry it along.)

This is really a mousse and not a paté, but when I offered it to one of the guests she thought I had said "moose." The look on her face was priceless.

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