- 3/4 cup butter, divided
- 1-1/4 pounds chicken livers, halved
- 1/4 cup chopped onion
- 2 teaspoons Worcestershire sauce
- 1 tablespoon minced fresh parsley
- 1/4 cup sliced pimiento-stuffed olives
- Additional parsley, optional
- In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.
- Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
- Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
- Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers. Yield: 8-10 servings (2-1/4 cups).
Originally published as Aunt Shirley's Liver Pate in Country Chicken Cookbook 1995, p6
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