Rich Chicken Liver Pate Recipe
All I can say about this Chicken Liver Pate is YUM! No other ingredient will make Chicken Liver Pate taste so awesome than Chicken. It is most popularly enjoyed as a Side Dish. This Chicken Liver Pate is surely going to make you popular amongst your friends once you treat them to it.
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.
