yummy chicken liver pate

Name: Yummy Chicken Liver Pate
Cook time: 20 min
Yield: 3
Cuisine: French
Ingredients: 1/3 cup(s) onion, finely chopped; 1/4 cup(s) (1/2 stick) butter (no substitutes); 1 pound(s) chicken livers; 3 - hard-cooked eggs, quartered; 1 package(s) (8 ounce) cream cheese, cut into 6 - 8 chunks; 1/4 cup(s) fresh parsley, finely chopped; 3/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; - brandied aspic (recipe follows)

(1 RATING)

66 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Sep 18, 2012

The few times I tasted pate, I wasn't exactly a fan. That is, until I discovered this recipe. I love it! (Of course, anything with cream cheese has GOT to be good!). Although probably not a "traditional" pate, this is quite tasty! I spread this on water crackers - mmmm! I have included the Brandied Aspic that came with the recipe, although I haven't tried it (don't usually have Brandy on hand, and too cheap to buy it for one recipe) I don't doubt that it is equally tasty. If any of you do try the aspic, please let me know how you like it! In a pretty jar, this would make a lovely gift!

Rate

prep time

cook time 20 Min

method Stove Top

yield 3 cups

Ingredients

1/3 cup onion, finely chopped
1/4 cup (1/2 stick) butter (no substitutes)
1 pound chicken livers
3 - hard-cooked eggs, quartered
1 package (8 ounce) cream cheese, cut into 6 - 8 chunks
1/4 cup fresh parsley, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
- brandied aspic (recipe follows)

How To Make yummy chicken liver pate

Step 1

Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.

Step 2

Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
Step 3

Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
Step 4

While mixture is chilling, prepare Brandied Aspic. Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
Step 5

Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.
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