Is the booze flavor critical in chicken liver pate?
I want to make chicken liver pate. I notice that the majority of recipes call for brandy/port etc. I know that if cooked, *most* of the alcohol will evaporate, but I need a recipe that contains zero percent alcohol. Being that most recipes have the booze in there, it seems like it might be an important flavor component. Just wondering if anyone has any substitution suggestions, or no booze recipes that won't leave it tasting like a sad version of the real thing?