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.
* 1 lb chicken livers, trimmed of fat & sinew
* 2-3 tbsp golden sherry
* 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
* 1 cup golden sherry - divided as ¼ & ¾ cup
* 1 envelope gelatin
* cornichon pickle, sliced lengthwise
* crusty bread
* cornichon pickles
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