Chicken Liver Pâté


Chicken Liver Pâté download my Fall 2016 issue for just $2.99!


Place shallots, chicken livers, thyme, and 1⁄3 cup water in a frying pan on medium-high heat.  Bring to a simmer and turn down to medium low.   Simmer until chicken livers are cooked through, 3–5 minutes.   Pour into a food processor.  Add the salt, butter, cinnamon, and rum.  Process until smooth.   Transfer the pâté to your favorite small jars/ramekins, cover lightly with plastic wrap, and chill overnight.  If you don’t plan to eat it right away, cover with a thin layer of melted butter to seal, cool until hardened, then wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 months.                                   

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