Liver Pate (deli style) by KC
2 lbfresh chicken livers, rinsed and trimmed
1 Tbspworcestershire sauce
1 tspseasoned salt
2 mediumonions, cut up
1/2 cred wine
2 tspgarlic powder
3 or 4 pkg(envelopes) knox unflavored gelatin
How to Make Liver Pate (deli style) by KC
- 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.