Chicken Liver Pate

Takes less than 30 minutes, makes 2 cups

I have had this recipe typed up for a long time.  I haven’t posted it because it is special to me and I was not sure I wanted to share it…..HA!  Not only is it one of my favorite appetizers, but it dates back to when I was in school and it was given to me by my advisor and his wife.  I know not everyone likes liver and while it’s high in cholesterol, it is also loaded with minerals and protein.  If you like liver this pate is to die for.  Give me a pound of it, crackers, and a football game and I’m all set.  Even if you don’t care for liver you should try this “winner”.

Ingredients:

  • 1/2 lb chicken livers
  • 1 cup chicken broth
  • 2 hard boiled eggs
  • 1/2 cup finely chipped onions
  • 1 tsp chicken fat or butter
  • Salt & pepper

 

Simmer the livers in broth until done, takes about 8-10 minutes.  Drain but save the broth.  Grind livers and eggs with some broth in a food chopper or blender.

Saute onions in fat or butter until light brown.  Blend all ingredients into a paste, adding broth until desired consistency is reached.  Add salt and pepper to taste.

That’s it!!!

The pate thickens on standing and refrigeration.  Consistency can be adjusted by adding chicken stock for dipping with crackers, or spreading on thin squares of rye or other bread.

RO 6-15

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