Homemade Chicken Liver Pate Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Swanson frozen chicken livers16 Ounce (Two 8 Ounce Each Package)
 Water1⁄4 Cup (4 tbs)
 Onion soup and recipe mix1 3⁄4 Ounce (1 Pouch)
 Bacon slices2 , chopped
 Butter/Margarine1⁄4 Cup (4 tbs), cut up
 Brandy2 Tablespoon
 Dry mustard1⁄2 Teaspoon
 Dried thyme leaves1⁄4 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Parsley1 Tablespoon (Garnish)
 Chopped hard-cooked egg1 (For Garnish)

Directions

1. Remove frozen livers from boxes but do not remove from pouches. Place in 2-quart microwave-safe casserole. Microwave, uncovered, at 50% power 5 minutes, turning pouches over once during cooking. Let stand 5 minutes. Remove livers from pouches and place in same casserole.
2. Add water, soup mix and bacon. Cover with lid; microwave on high 5 minutes, stirring twice during cooking. Reduce power to 50%. Cover; microwave 4 minutes or until livers are no longer pink, stirring once during cooking.
3. In covered blender or food processor, combine liver mixture, butter, brandy, mustard, thyme and pepper. Blend until smooth.
4. Spoon mixture into 3-cup crock. Cover; refrigerate 4 hours or overnight. Garnish with parsley and egg. Serve with crackers.
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