Serves: 2
Total Calories: 1,131
1. At least 2 1/2 hours or up to 2 days before serving:
2. In a 10- inch non-stick skillet over high heat, sauté chicken livers in hot oil until no longer red. Sprinkle with salt and pepper. Reduce heat to medium.
3. Add shallots and onion. Sauté for 4 minutes or until shallots are transparent but not browned. Cool slightly.
4. Transfer liver mixture to a food processor bowl fitted with a metal blade or a blender container. Cover and process or blend until smooth.
5. With motor running, slowly add cream, then butter and parsley and continue to process or blend until very smooth, scraping as needed. Spoon mixture into a 3-cup crock or decorative bowl.
6. Spread surface of paté with butter to seal. Cover and refrigerate at least 2 hours or up to 24 hours. If making more than 4 hours ahead, remove from refrigerator 1 hour before serving to soften. Garnish with parsley.
This Chicken Liver Paté recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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