Simple Way to Jamaican Liver And Dumplings

Easy Chicken Liver Pate

The dough is made with flour, baking powder and butter, and it's easy to prep and fry up.

Recipe Summary Easy Chicken Liver Pate

Yum! Keeps up to 2 months frozen.

Ingredients | Jamaican Liver And Dumplings

1 cup butter, divided

1 onion, quartered

1 tart apple - peeled, cored, and quartered

1 pound chicken livers, rinsed and trimmed

¼ cup brandy

2 tablespoons heavy whipping cream

1 teaspoon lemon juice

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1 tablespoon butter, melted

Directions

Set aside 1/2 cup butter to soften slightly.

Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.

Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.

Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.

Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.

Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.

Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Info | Jamaican Liver And Dumplings

prep: 20 mins cook: 15 mins additional: 3 hrs 30 mins total: 4 hrs 5 mins Servings: 16 Yield: 2 cups

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