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Ingredients
- 6 Tbsp. Butter sweet
- 1/2 c. Yellow onion, finely chopped
- 1 tsp Dry thyme
- 2 clv garlic, minced
- 1/2 c. Celery tops
- 10 x Black peppercorns
- 2 x Bay leaves
- 6 c. Water
- 1 lb Chicken livers
- 2 Tbsp. Cognac
- 1/2 tsp Salt
- 1/2 tsp Grnd allspice
- 5 tsp Water-packed green peppercorns,
- 1/4 c. Heavy cream
Directions
- 1. Heat the butter in a skillet. Add in the onion, garlic and thyme and cook, covered, over medium heat for about 25 min, or possibly till onion is tender and lightly colored.
- 2. Meanwhile add in celery tops, black peppercorns and bay leaves to 6 cops water in a saucepan. Bring to a boil, reduce heat and simmer for 10 min.
- 3. Add in chicken livers to water and simmer gently for about 10 min; livers should still be slightly pink inside.
- 4. Drain the livers, throw away celery tops, bay leaves and black peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade. Add in Cognac, salt, pepper, allspice and 4 tsp. of the green peppercrns, Process till smooth.
- 5. Pour in the cream and process again to blend. Transfer to a bowl and stir in remaining tsp. of green peppercorns.
- 6. Scrape mix into a 2-c. terrine, cover, and chill for at least 4 hrs before serving. Let pate stand at room temperature for 30 min before serving.
- Makes 2 c., at least 8 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1050g | |
| Recipe makes 2 servings | |
| Calories 673 | |
| Calories from Fat 452 | 67% |
| Total Fat 51.18g | 64% |
| Saturated Fat 28.92g | 116% |
| Trans Fat 0.16g | |
| Cholesterol 895mg | 298% |
| Sodium 1025mg | 43% |
| Potassium 616mg | 18% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.6g | 1% |
| Protein 39.68g | 63% |
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