Deeli's Chicken Liver Pate

Okay, this is time consuming for an appetizer but it's so tasty and worth the effort! I love eating it on sesame flavored melba toast and celery, too! :-)

Ingredients:

• 1 lb chicken livers, cleaned
• 3 Tbsp. brandy (I buy those tiny bottles like the size served on airplanes)
• 2 Tbsp. minced shallots
• 10 Tbsp. unsalted butter, at room temperature
• 1/2 tsp dried sage
• course salt and pepper to taste

Directions:

Soak chicken livers in the brandy for 3 to 4 hours in a cool place but not the refrigerator. Drain the livers over a bowl and reserve the liquid.

Saute the shallots in 1 of the butter until wilted. Add the chicken livers, sage, salt and pepper. Saute livers until they are no longer pink inside, about 5 minutes.

Transfer the mixture in to the bowl of a food processor and add remaining butter. Process until mixture is thoroughly combined and smooth. Add the reserved brandy liquid and process for 30 seconds.

Transfer to a covered bowl and refrigerate for about 24 hours before serving. Will keep well for about 3 to 4 days in the refrigerator, but serve at room temperature.

Source: Have been making this for a couple of decades because I didn't want to pay the exorbitant prices for this yummy item at a restaurant anymore, so don't remember where I found the recipe.

By Deeli from Richland, WA