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Source: Stop and Smell the Rosemary

Chicken Liver Pate
This pate will impress the guests at your next gathering.
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Serves: varies
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 cup chicken stock
1/2 pound boneless skinless chicken breasts
1/2 pound chicken livers, drained
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
2 teaspoons Dijon mustard
1/4 teaspoon ground cloves
pinch cayenne pepper
1 clove garlic, minced
2 tablespoons Cognac
2 tablespoons fresh lemon juice
4 large eggs, hard-boiled and chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup pistachios, finely chopped
1/4 cup minced fresh parsley

Place chicken stock and chicken breasts in a saucepan. Cover and cook over medium-high heat about 15 minutes, or until chicken is tender. Add chicken livers. Reduce heat and simmer 10 minutes. Remove chicken breasts and livers from liquid. Cool. (Reserve stock for another use.)
Chop chicken and livers in a food processor. Add onion, salt, nutmeg, mustard, cloves, cayenne, garlic, cognac, lemon jice, eggs, and butter. Process unitl smooth. Transfer to a bowl or terrine. Cover and chill.
When ready to serve, sprinkle with pistachios and parsley. Serve chilled with French bread or crackers.

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