liver pate (deli style) by kc
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....
prep time
25 Min
cook time
35 Min
method
Stove Top
yield
makes about a pound and a half
Ingredients
- 2 pounds fresh chicken livers, rinsed and trimmed
- 1 tablespoon worcestershire sauce
- 1 teaspoon pepper
- 1 teaspoon seasoned salt
- 2 medium onions, cut up
- 1/2 cup red wine
- 2 teaspoons garlic powder
- 3 or 4 packages (envelopes) knox unflavored gelatin
How To Make liver pate (deli style) by kc
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Snacks
Category:
Poultry Appetizers
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Chicken
Culture:
German
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes