Chicken Liver Pate Recipe
Taste it to believe it that this Chicken Liver Pate recipe can get you hooked easily. The primary ingredient in this is Chicken. Serve this Chicken Liver Pate at the table today and watch it disappear in delight!
Ingredients
2 packages (8 ounces each) Frozen Chicken Livers
1/4 cup water
1 pouch Onion
Soup and Recipe Mix
2 slices bacon, chopped
1/4 cup butter or margarine, cut up
2 tablespoons brandy
1/2 teaspoon dry mustard
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
Fresh parsley for garnish
Chopped hard-cooked egg for garnish
Directions
Remove frozen livers from boxes but do not remove from pouches.
Place in 2-quart microwave-safe casserole.
Microwave, uncovered, at 50% for over 5 minutes, turning pouches over once during cooking.
Let stand 5 minutes.
Remove livers from pouches and place in same casserole.
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.
In covered blender or food processor, combine liver mixture, butter, brandy, mustard, thyme and pepper.
Blend until smooth.
Spoon mixture into 3-cup crock.
Cover; refrigerate 4 hours or overnight.
Garnish with parsley and egg.
Place in 2-quart microwave-safe casserole.
Microwave, uncovered, at 50% for over 5 minutes, turning pouches over once during cooking.
Let stand 5 minutes.
Remove livers from pouches and place in same casserole.
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.
In covered blender or food processor, combine liver mixture, butter, brandy, mustard, thyme and pepper.
Blend until smooth.
Spoon mixture into 3-cup crock.
Cover; refrigerate 4 hours or overnight.
Garnish with parsley and egg.
