Chicken Liver PATE
CATEGORIES
INGREDIENTS
  • Servings: 12
  • Preparation Time: 30 min plus chilling
  • 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
DIRECTIONS
  1. 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.
  2. 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.
  3. Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers. Yield: 12 servings.
RECIPE BACKSTORY
My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato