Chicken Liver Pasti (Pâté)

"A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe."
 
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photo by joanna_giselle photo by joanna_giselle
photo by joanna_giselle
Ready In:
35mins
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
  • The onion used in cooking the chicken livers absorbs and reduces the liver odor.
  • Reduce heat, cover and simmer for 20 minutes.
  • When cooked, drain, remove onions and discard.
  • Cut away any hard muscle portions of the liver and discard.
  • In a food processor or blender, add liver and Sherry and process until smooth.
  • Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
  • Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
  • Refrigerate for 1 hour to chill.
  • Serve with thinly sliced brown bread, rye crisp, crackers or chips.
  • Refrigerate any unused portion.

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Reviews

  1. My husband adores liver and he LOVED this pate. I made 1/3 of the recipe for a small dish as part of an appetiser platter and it was very nice with crackers.
     
  2. Not bad
     
  3. this is a great,easy pate.I used brandy and added 1/8 tsp of allspice as well as the mace. In our house we refer to you as Uncle Tanoose like in the old Danny Thomas show. We have tried both your summer and Ukrainian borscht and they are great
     
  4. I don't like chicken livers, but I LOVE this pate! I used brandy 'cause I drank all the sherry. It works anyway. Delicious!
     
  5. I don't eat chicken livers but I LOVE this pasti! This is really good. The onion really does the trick and the Sherry helped too! Will make this for the next party I go to! Thanks for posting this, Uncle Bill!
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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