Quick and Easy Chicken Liver Pate

Axe's Note:

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1.5 cups

• 1 lb chicken liver
• ¼ cup butter
• 1 onion , chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 hard-boiled egg (optional)

Directions:

1. Melt butter in heavy sillet over medium heat.
2. Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
3. Save pan drippings.
4. In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
5. Blend well for about 20 seconds.
6. Optional: Blend in the hard boiled egg for a richer pate.
7. Enjoy!

Reviews

[Becky in Wisconsin]

This liver pate was a hit. I did use the hard boiled egg, and I do feel it needs to be in there. I would recommend that it gets made a day ahead. When I made it and my first taste after making it, I thought I had done something wrong. Then, when I served it and everyone was raving about it, I knew things were right. No more store bought pate for me. Thanks Axe for this recipe.

[Dave of Tucson]

Very Good Liver Pate, I made it with the Hard Boiled Egg and use it in the Individual Beef Wellington Dish.

[Bergy]

Axe I took some liberties to make the pate - I had some leftover cooked chicken livers with cooked onions . Then saw your recipe and said - "That'll work" and it did . Lovely tasty pate