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Colleen's Chicken Liver Pate

"If you adore pate, you may love this creamy bird liver recipe that has a piece of a kick! Serve on toasted baguettes or robust crackers."

Ingredients :

• 1 pound chook livers, trimmed
• 1 cup milk
• 8 tablespoons cold unsalted butter, divided
• 1 small yellow onion, chopped
• 1 tablespoon whole black peppercorns, divided
• 2 cloves garlic, smashed
• 1 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• 1 teaspoon clean thyme
• 2 bay leaves
• salt and floor black pepper to flavor
• 2 teaspoons Scotch whiskey

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H41M

• Combine bird livers and milk in a bowl. Let soak within the fridge, approximately 2 hours.
• Melt 2 tablespoons butter in a saucepan over medium warmness. Add onion; cook dinner and stir till soft, about 5 mins. Add 1 1/2 teaspoon black peppercorns, garlic, purple pepper flakes, and thyme; cook and stir till fragrant, 1 to two mins.
• Remove bird livers from the milk with a slotted spoon; upload to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until bird livers are gentle and not red, 10 to 12 minutes. Remove from warmth and cool barely, 5 to ten mins.
• Transfer fowl liver combination to a food processor. Add closing 1 half of teaspoons black peppercorns and Scotch; combination until clean. Add ultimate 6 tablespoons of butter and pulse until completely integrated into the aggregate.
• Divide blended mixture evenly amongst 6 porcelain ramekins. Cover with plastic wrap and refrigerate until corporation, approximately 6 hours.

Notes :

• For longer garage, cover pate with a skinny layer of melted butter, cowl, and refrigerate or freeze.
• Nutrition facts for this recipe includes the total amount of milk. The real quantity of milk ate up will range.

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