Chicken Liver Pasti (Pâté)

READY IN: 35mins
SERVES: 10-12




  • 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.