Chicken Liver PATE
1 pound chicken livers
1 small onion, chopped
1/3 cup rendered chicken fat or canola oil
1/2 pound fresh mushrooms, quartered
2 hard-cooked eggs, quartered
1 to 2 tablespoons sherry or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Melba rounds or assorted crackers
In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped.
Add the mushrooms, eggs, 1 tablespoon sherry or broth, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency.
Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers. Yield: 12 servings.
Pairs Well With
My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato