Chicken Liver Pate Recipe

2 1 1
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Chicken Liver Pate Recipe

Read Reviews
2 1 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1/4 cup: 119 calories, 8g fat (2g saturated fat), 206mg cholesterol, 189mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 8g protein.

  • 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-boiled large eggs, quartered
  • 1 to 2 tablespoons sherry or chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Melba rounds or assorted crackers
  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, 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.
Originally published as Chicken Liver Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p192

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Reviews forChicken Liver Pate

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BarbaraJeanne User ID: 1843732 58859
Reviewed Mar. 5, 2010

"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."

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