Easy Chicken Liver Pate

Makes:: 8 servings
Time to Prepare:: 4:40
Time to Cook:: 0:30

Ingredients

2 stalk

Celery
1/2 tsp

Black Pepper
1 tsp

Table Salt
1 lb

Raw Chicken Liver
1 pinch

Black Pepper
1/2 lb

Butter, no salt
2 tsp

Yellow Mustard Seed
1/2 tsp

Ground Nutmeg
1/4 tsp

Ground Cloves
1/4 cup

Onions
1 clove

Garlic
1/2 cup

Dried Currants

Directions

1. Add celery and peppercorns to 6 cups water in a saucepan.

2. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes.

3. Add chicken livers and simmer very gently for about 10 minutes. Livers should still be slightly pink inside.

4. Drain. Discard celery and peppercorns. Place livers in the bowl of a food processor fitted with a steel blade.

5. Add remaining ingredients except currants. Process until well blended and very smooth.

6. Scrape into a bowl. Stir in currants, and transfer pate to a 3-4 cup crock or terrine.

7. Smooth the top of the pate, cover, and refrigerate at least 4 hours.

8. Allow the pate to stand at room temp for about 30 minutes before serving.