Chicken Liver Pate
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
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
Reviews
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.