Chicken Liver Pistachio Pate
Ingredients
| 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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