Aunt Shirley's Liver Pate Recipe

5 2 2
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Aunt Shirley's Liver Pate Recipe

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5 2 2
Publisher Photo
While living in San Francisco, I developed this recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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
  • Crackers

Directions

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

Nutritional Facts

2 tablespoons: 250 calories, 21g fat (12g saturated fat), 357mg cholesterol, 334mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 13g protein.

  • 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
  • Crackers
  1. 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.
  2. Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
  3. Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
  4. 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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shirleydrul User ID: 6187711 258465
Reviewed Dec. 22, 2016

"Excellent I added some salt and pepper to it as well, Thanks for submitting the recipe"

MY REVIEW
Pinfox User ID: 7678446 220335
Reviewed Feb. 12, 2015

"Excellent pate!"

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