Chicken Liver Pate
From theoharry 15 years ago
- 15 minutes to make
- Serves 10
This Liver Paté is easy to make, has great flavor, even none liver eaters like this pate, I have yet to make this dish for a party and not have most my guest ask for the recipe. Its great served spread on Toasted Baguette slices with Miniature Sweet Pickles.
Ingredients
- 1 lb chicken livers thoroughly rinsed trimmed of fat and membrane and patted dry. shopping list
- 1 Stick butter/margarine (I prefer the butter) shopping list
- 1 package Lipton dry onion soup mix shopping list
- 1/2 cup chopped sweet onion shopping list
- 1/3 cup white wine shopping list
- 1 package (8-oz) softened cream cheese shopping list
- garlic powder to taste (about ½ teaspoon) shopping list
- wine vinegar to taste or rice vinegar (about 2 teaspoons) shopping list
How to make it
- Sauté livers in butter, add dry soup mix and chopped onions simmer on a medium low heat for about 15 minutes (so livers are cooked).
- Process in a food processor or blender to a fine texture.
- Add cream cheese (cut into about 1 inch pieces), garlic powder, and vinegar; continue to blend until mixed well.
- Pour into about one cup ceramic serving cups cover with plastic wrap. Chill until cooled and set. Serve with Baguette slices, crackers, pretzels or apple slices.
- I like to pour into Demitasse cups for individual servings. Garnish with a fresh mint leaf, rosemary, or any type of parsley leaf.
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