yummy chicken liver pate

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

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!

★★★★★ 1 Review
serves 3 cups
cook time 20 Min
method Stove Top

Ingredients For yummy chicken liver pate

  • 1/3 c
    onion, finely chopped
  • 1/4 c
    (1/2 stick) butter (no substitutes)
  • 1 lb
    chicken livers
  • 3
    hard-cooked eggs, quartered
  • 1 pkg
    (8 ounce) cream cheese, cut into 6 - 8 chunks
  • 1/4 c
    fresh parsley, finely chopped
  • 3/4 tsp
  • 1/4 tsp
  • brandied aspic (recipe follows)

How To Make yummy chicken liver pate

  • 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.
  • 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.
  • 3
    Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
  • 4
    While mixture is chilling, prepare Brandied Aspic. Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
  • 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.