Rich Chicken Liver Pate Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
10 ounces chicken livers
1 packet instant chicken broth and seasoning mix
1 tablespoon plus 1 teaspoon dry vermouth
6 ounces peeled cooked potatoes, cut into chunks
1/4 cup minced onion
3 tablespoons whipped cream cheese
2 teaspoons margarine
1/2 teaspoon Dijon-style mustard
1/4 teaspoon each salt and ground nutmeg
Dash pepper
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 1/4 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 1/4 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.
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