Liver Pâté
This recipe for chicken liver pâté is a fantastic choice for any holiday gathering, party, or social event. Accompany it with thinly sliced brown bread, rye crisps, crackers, or chips for a delightful serving option.
Ingredients
- 1 pound chicken livers
- 1 medium onion, thinly sliced
- ¾ cup butter, softened
- ¼ cup chopped onion
- 3 tablespoons cooking sherry
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground mace
Instructions
- Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and drain. Discard sliced onion and remove and discard any hard portions of the livers.
- Process cooked livers in a food processor until smooth. Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend. Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.
Nutrition
Calories: 116kcalCarbohydrates: 1gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 121mgSodium: 135mgPotassium: 84mgVitamin C: 6mgCalcium: 7mgIron: 3mg
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