Liver Pate (deli style) by KC
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- 2 lb
- fresh chicken livers, rinsed and trimmed
- 1 Tbsp
- worcestershire sauce
- 1 tsp
- 1 tsp
- seasoned salt
- 2 medium
- onions, cut up
- 1/2 c
- red wine
- 2 tsp
- garlic powder
- 3 or 4 pkg
- (envelopes) knox unflavored gelatin
1Place 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.