Chicken liver pat on toast, bread or crackers is a delicious treat.
Many believe that liver pat is one of the most delicious appetizers of all time. Liver pat has been made by countless persons, in many kitchens, by expert chefs and gourmet companies. It is available in stores, restaurants, cafes and at lavish receptions. Even though all of them are delicious, the simple liver pat recipe that my Latvian grandmother lovingly taught me has always remained my, my family's and my friends' favorite. The key to this recipe is patience, as the low flame and slow cooking that Gram insisted on is what makes this pat so mouthwatering.
Instructions
1. Peel a medium sized onion, removing the brown skins. Cut off the ends, then cut the onion in half. Cut each half in quarters lengthwise, then slice very thinly.
2. Place 2 tbsp. of butter in a pan. Turn the stove on the lowest setting. Use a spatula or spoon to coat the entire pan with the melting butter. Take care not to brown the butter. As soon as the butter has melted, add the onions and stir to coat the onions in melted butter. Cover, but allow to vent.
3. Simmer onions over the lowest setting for approximately 25 to 30 minutes, stirring often. Onions should not brown, but should slowly turn translucent.
4. Rinse chicken livers thoroughly with cool water. When onions are translucent, increase the flame a little bit, but it should still be on low. Pour livers in the pan and stir to mix them with the translucent onions. Add spices. My Latvian grandmother used only salt and pepper to taste, but garlic and other spices can be added as well. Stir again to thoroughly mix the livers, onions and spices. Turn flame or heat down to the lowest setting once again. Cover, but allow to vent.
5. Simmer covered for 45 minutes, stirring frequently. While stirring, use the spoon or spatula to cut large pieces into smaller ones. Do not let the liver or onions brown, but evenly simmer throughout the process. Turn off the flame and let it cool for approximately 15 minutes.
6. Spoon liver and onion mixture into a food processor, blender or meat grinder and process. The liver pat should be the consistency of paste, with very few lumps and onion pieces. Spoon into storage container, cover and refrigerate for at least 1 hour. When cool, spread on toast, bread or crackers and enjoy.
Tags: lowest setting, allow vent, allow vent Simmer, approximately minutes, bread crackers, Cover allow, Cover allow vent