Chicken Liver Pistachio Pate


  • 1 lb chicken livers, cleaned of gristle
  • 2 cups chicken broth
  • 8 oz cream cheese, softened
  • 1 onion, grated
  • 1 tart apple, grated and peeled
  • 3 tsp apple jack brandy
  • 1/2 cup pistachio's, shelled and minced
  • kosher salt and fresh cracked black pepper to taste
  • In a saute pan, cook the livers in the broth for about 20 minutes over medium heat.
  • Drain the livers and place them in a food processor and process until smooth.
  • Add the cream cheese, onion, apple and brandy. Process until the mixture is smooth.
  • Stir in the pistachios and season to taste with salt and pepper.
  • Chill covered in the refrigerator for several hours.
  • Serve with crackers and crusty bread.

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