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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings

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

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Reviews

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  • BarbaraJeanne
    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.