Chicken Liver Pate

Submitted by Nobility_Cuisine on Sat, 11/14/2009 - 18:08.


2/3 lb chicken livers
2 lb vegetable oil
3 tbsp milk
1/3 lb butter
2 bay leaves
5 cloves
1 tsp dry dill weed
1 medium onion
Ground black pepper on taste, and a pinch of ground nutmeg


Cut every liver into 2 parts, wash, and soak in 1 cup milk for about an hour.

Cut the onions into small cubes, and stir-fry with 1 tbsp vegetable oil. Set aside.

Drain the livers, then put them on a pre-heated skillet with vegetable oil, and stir-fry for 2-3 minutes, until they just change color.

Set heating to low, and put the bay leaves, cloves, ground black pepper, dill, onions, and simmer for about 15 minutes under a lid.

Then, let cool under a lid for 10 minutes, remove the cloves and bay leaves, and grind up.

Let ground livers cool some more under the lid, add 3 tbsp warm milk, and 1/3 lb butter, or margarine, or spread, stir very well with a wooden spoon, and place in a glass or ceramic dish. Cover.

You can keep this pate in a refrigerator for up to 4 days.