Silky-Smooth Chicken Liver Pâté

May 19, 2012

pimg class=”alignright” title=”Chicken Liver Pate” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/pate2ways.jpg” alt=”pate2ways” width=”320″ height=”212″ /If you’ve only ever had a title=”Organ Meats” href=”http://www.marksdailyapple.com/organ-meats/#axzz1v33TRN6c”chicken livers/a fried with onions or chopped up with hardboiled eggs, then it’s time to experience liver in a more decadent way. Not that Grandma’s chopped liver doesn’t hit the spot sometimes, but the smooth, whipped texture and buttery flavor of emChicken Liver Pâté/em is really something special./p
pThe secret to silky, smooth pâté is twofold. First, simmering the liver in liquid instead of browning it prevents the liver from drying out while cooking. The second “secret” – and actually, this shouldn’t be OR OR

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