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Chicken Liver Påté

December 12, 2007

1/2 cup finely chopped onion

1 clove garlic, crushed

1 cup sliced mushrooms

3 tablespoons butter

1 pound chicken livers

2 tablespoons heavy cream

2 tablespoons brandy

1 bay leaf, crumbled

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

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1 tablespoon chopped fresh parsley

3/4 teaspoon salt or Vege-Sal

1/2 teaspoon pepper

In a big, heavy skillet, start the onion, garlic and mushrooms sauting in the butter over low heat. While that's happening, halve the chicken livers where they naturally divide into two lobes. When the mushrooms have softened and changed color, add the livers, and saut, stirring occasionally, until they're just sealed all over - the color of the surface has changed. Don't cook through! Transfer it to your food processor, with the S-blade in place.

Add the cream, brandy and seasonings. Run the food processor until the whole thing is finely pured.

Spray a 1-quart Pyrex casserole with non-stick cooking spray. Pour the mixture from the food processor into the casserole. Place the casserole in your slow cooker.

Carefully pour water around the casserole to within 1-inch of the rim. Cover the food processor, set to low, and cook for 8 hours, or until well-set. Turn off the slow cooker, and let the water cool until you can handle the casserole without risk of scalding your fingers. Now remove the casserole full of pt, and chill overnight before serving with crackers or sliced on a bed of greens.

Serves 8.

Nutrition information per serving: 138 calories; 8 g fat; 11 g protein; 4 g carbohydrates; trace dietary fiber

- Reprinted from "200 Low Carb Slow Cooker Recipes" by Dana Carpender, Fair Winds Press, 2005

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