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Chicken Liver Pate Recipe

My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. —Roberta Wolff, Waltham, Massachusetts

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Chicken Liver Pate Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

30 30

Ingredients

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

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, 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.

Nutritional Facts 1/4 cup (calculated without melba toast or crackers) equals 119 calories, 8 g fat (2 g saturated fat), 206 mg cholesterol, 189 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein.

Originally published as Chicken Liver Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p192

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(1-1) of 1 reviews

Reviewed on Mar. 05, 2010 by BarbaraJeanne

Thank you Roberta! This is a great recipe. While you call it pate, to me it is chopped liver. I love that you use schmaltz (chicken fat) in yours. I will make this weekly! Thank you again.