Chicken liver pate made easily

Ingredients

1 cup divided butter,

1 quartered onion

Peeled, cored, and quartered 1 tart apple

1 pound of cleaned and trimmed chicken livers

brandy, 1/4 cup

heavy whipping cream, two teaspoons

Lemon juice, 1 teaspoon

Salt, 1 1/2 teaspoons

1/4 teaspoon of black pepper, ground

1 teaspoon melted butter

Directions Checklist for Instructions
Step 1
To gently soften, set aside 1/2 cup of butter.

Step 2 Add the onion and apple to a food processor and pulse until the vegetables are finely minced.

Step 3
In a big skillet over medium heat, melt 3 tablespoons of butter. Add apple and onion; cook and stir for 5 to 10 minutes, until gently browned. Refill the food processor with the onion and apple.

Step 4
In the same skillet with 5 tablespoons butter melted over high heat, sauté chicken livers for 5 minutes, or until browned and barely done within. Turn the heat down to low, add the brandy, and let it warm up without stirring. Light the liquid slowly and let the flames to go down.

Step 5 Add the onion and apple to the food processor along with the chicken liver mixture. Cream can be added and processed until extremely smooth. Place mixture in a bowl and place in the refrigerator for at least 30 minutes to chill.

Step 6: Break up 1/2 cup of softened butter into pieces and process in a food processor. Add approximately 1/3 of the liver mixture and process for about 5 seconds. Using the remaining liver mixture, repeat two more times. Blend in the lemon juice, salt, and pepper.

Step 7
Add 1 tablespoon of melted butter on top after transferring the pate to a serving dish or multiple small plates. Wrap loosely in plastic wrap and place in the refrigerator for 3 hours or until cooled and set.

Per serving, there are 165 calories, 4.8 grams of protein, 2.7 grams of carbs, 14.1 grams of fat, 137.4 mg of cholesterol, and 320.1 mg of sodium.