Add celery, peppercorns, and salt to water in a saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers and simmer very gently for about 10 minutes. Livers should still be slightly pink inside.
Drain the livers and discard the celery and peppercorns. Place the livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients (except currants) and process until well blended and very smooth. (Note: If you need to work in batches, try to keep the ingredients balanced in each batch.)
Scrape ingredients into a bowl, stir in currants, if desired. Transfer to a 3- or 4-cup crock, or large resealable container. Smooth the top, cover, and refrigerate for at least 4 hours, preferably overnight or longer. (Note: the pate needs time to mellow and meld the flavors.)
Allow pate to stand at room temperature for at least 30 minutes before serving. Garnish with additional currants, if desired. Serve with toasts, cornichons, and pickled onions.
Yields approximately 3 cups.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 18 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 130.4mg||40 %|
|Sodium 29mg||1 %|
|Potassium 99.8mg||3 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.4g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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