APPETIZER: One last addition to the collection of recipes of using chicken liver to make pate at home.

POTTED CHICKEN LIVERS:

½ lb chicken liver                                                       

2 tbsp. butter

3 tbsp. minced shallot                                                 

1/3 cup Madeira wine

¼ cup 18% cream                                                       

¼ tsp. allspice

1/8 tsp. thyme                                                             

salt and pepper to taste

¼ cup butter, melted and cooled

Trim, wash and pat dry chicken liver. In a heavy non-stick skillet over medium-high heat, melt butter and cook liver until browned on the outside but still pink inside. Transfer to a food processor fitted with steel blade.

Heat skillet up again and cook onion for 3 minutes, or until soft. Add Madeira wine, deglaze the pan, stirring in the brown bits clinging to the bottom and sides, and simmer  mixture until the liquid is reduced to 3 tablespoons. 

Add onion mixture to the liver in food processor together with the cream, spices, salt and pepper. Process for 30 seconds; then add melted butter and process for 30 seconds more.

Pour mixture into a 1-cup container or crock. Cover and chill for at least 2 hours before serving.