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Chicken Liver Pate with Cranberries & Pecans

Posted on November 15, 2012 by Webdev


  • 2 sprigs of parsley
  • 1/2 cup dried cranberries
  • 1 cup gf Chicken Stock
  • Fresh ground black pepper
  • 1 pound chicken livers, trimmed
  • 1 onion, chopped
  • 1 cup unsalted butter, cut into pieces
  • 1 garlic clove, peeled and coarsely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 3 Tablespoons cognac
  • 1/2 cup pecans, coarsely chopped


Line a mold with plastic wrap. Spray the plastic wrap with gf cooking spray. Place the parsley and cranberries in the bottom of the mold, decoratively as they will be the top garnish for the pate.
In a medium saucepan, bring broth, pepper and 2-1/2 cups of water to a boil. Add the liver and onions. Reduce heat to simmer and cook for 10 minutes. Drain the liver and onions and place in a food processor; let cool. When livers and onion are cool, add butter, garlic, nutmeg and cognac. Process all until smooth. Fold in the cranberries and fill the mold with the pate mixture. Tap gently on a surface to settle the pate and remove any bubbles. Cover and refrigerate over night, or for at least 4 hours. To serve, invert the mold onto a serving dish and tug on the plastic wrap to lossen from the mold. Remove plastic wrap and gently press pecans into the sides of the mold until completely covered. Serve with gf crostini and sliced green apples.


Posted in: Recipes & Cooking

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