How To: Make chicken liver and shallot paté

Normally we all toss the liver away when we prepare a chicken feast, but maybe we should all curb that instinct from now on, because you can do wonderful things with chicken liver, like make homemade pate. Sydney Oland walks us through a savory chicken liver and golden sherry paté. An overnight marinating process takes some planning, but a quick sauté of ingredients, plus a gelatin and sherry topping are a snap. A cornichon pickle garnish adds tang and a splash of color. Chill and you'll have a delicious appetizer on-hand.

INGREDIENTS:

* 1 lb chicken livers, trimmed of fat & sinew

For Marinade

* 2-3 tbsp golden sherry

For Cooking

* 1½ tsp butter
* 1 medium shallot, minced
* just under 1 tbsp golden sherry
* dash of apple cider vinegar or lemon juice
* salt & cracked black pepper to taste

For Gelatin

* 1 cup golden sherry - divided as ¼ & ¾ cup
* 1 envelope gelatin

Optional Garnish

* cornichon pickle, sliced lengthwise

Serving Suggestions

* crusty bread
* crackers
* cornichon pickles