Chicken Liver Pate Recipe
Ingredients
| Chicken livers | 10 Ounce | |
| 1 packet instant chicken broth and seasoning mix | ||
| 1 tablespoon plus 1 teaspoon dry vermouth | ||
| 6 ounces peeled cooked potatoes, cut into chunks | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| 3 tablespoons whipped cream cheese | ||
| Margarine | 2 Teaspoon | |
| 1/2 teaspoon Dijon-style mustard | ||
| 1/4 teaspoon each salt and ground nutmeg | ||
| Pepper | 1 Dash | |
Directions
In 9-inch nonstick skillet combine chicken livers and broth mix; cook, stirring frequently, until livers are browned on the outside but still pink on the inside, about 5 minutes.
Add vermouth and set aside.
In work bowl of food processor combine remaining ingredients and process until smooth; add livers and pan juices and, using an on-off motion, process until just blended.
Using a rubber scraper, scrape mixture into a 7 3/8 x 3 5/8 x 2 1/4-inch nonstick loaf pan; cover and chill overnight or at least 3 hours.
To serve, using a knife or spatula, loosen edges of pate around sides of pan; invert onto serving plate.
Add vermouth and set aside.
In work bowl of food processor combine remaining ingredients and process until smooth; add livers and pan juices and, using an on-off motion, process until just blended.
Using a rubber scraper, scrape mixture into a 7 3/8 x 3 5/8 x 2 1/4-inch nonstick loaf pan; cover and chill overnight or at least 3 hours.
To serve, using a knife or spatula, loosen edges of pate around sides of pan; invert onto serving plate.
Chef
