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liver pate (deli style) by kc

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is the recipe I used to make when I worked in a deli where all of the food was homemade. Including my Chocolate Éclairs, Cauliflower Casserole, Chicken Casserole, Enchilada Casserole, Old Fashioned Bread Pudding, Apple Pinwheels, something new every day etc....

►
(2 ratings)
yield serving(s)
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For liver pate (deli style) by kc

  • 2 lb
    fresh chicken livers, rinsed and trimmed
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    pepper
  • 1 tsp
    seasoned salt
  • 2 md
    onions, cut up
  • 1/2 c
    red wine
  • 2 tsp
    garlic powder
  • 3 or 4 pkg
    (envelopes) knox unflavored gelatin

How To Make liver pate (deli style) by kc

  • 1
    Place cleaned chicken livers, Worcestershire sauce, pepper, salt, onions, and garlic powder in a large saucepan and cover with water 2 inches above ingredients. Bring to boil and cook till livers are no longer pink and onions are translucent. Sprinkle gelatin( depending how much liquid there is in the pan-for every 1 1/4 cup liquid use 1 envelope of Knox gelatin) sprinkled over wine and stir to dissolve. Add gelatin mixture to liver mixture. Stir to mix in well. Remove from heat and pour a little at a time in a blender and blend until smooth.(mixture will be thin, but thickens up overnight- works like regular jello) Pour into a foil wrapped loaf pans or other mold. Cover and chill overnight. Great on garlic toast triangles and rye toast or crackers. Keep refrigerated.
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