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Chicken liver paté
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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHICKEN LIVER PATÉ

Serves: about 12

1 large garlic clove
3 tablespoons butter
1 pound trimmed chicken livers
8 ounces unsalted butter
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon Cognac

Blanch whole garlic clove in boiling water for 10 minutes. Reserve. Heat butter in a skillet until bubbly. Add chicken livers and sauté over medium heat. Livers should remain lightly pink inside.
Peel garlic, add to livers. Stir in remaining ingredients. Process in a food processor until creamy.
Transfer paté to a crock or a serving dish. Cover and refrigerate for 4 hours or more. Serve with crackers and toasts. To preserve longer, cover with a layer of melted butter.
Seal with plastic wrap. It will keep for 5 days.


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