Quick and Easy Chicken Liver Pate
16
People talking
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!
- Ready In:
- 20mins
- Yields:
- Units:
16
People talking
ingredients
- 1 lb chicken liver
- 1⁄4 cup butter
- 1 onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 hard-boiled egg (optional)
directions
- Melt butter in heavy sillet over medium heat.
- Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
- Save pan drippings.
- In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
- Blend well for about 20 seconds.
- Optional: Blend in the hard boiled egg for a richer pate.
- Enjoy!
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Instead of fresh diced onions I used dried minced onions and sauted them in the butter with the liver. Please add the hard boiled egg and just a dash of lemon juice. OMG I cannot stop eating this!Reply
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Awesome! I've made this both by using raw onions or by carmelizing them first. Carmelizing them gives the pate an overall more mild flavor, which is very nice. The ”optional” hard boiled egg is a must!1Reply
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I've made pate before by boiling the livers. This method is quick and easy comparatively. I'll do it againReply -
I added a peeled, cored apple and handful of craisins. For spices I added 1/4 tsp. thyme (most other paté recipes call for it), and a pinch of nutmeg.2Reply
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Those of you who made this, how big an onion? and did any of you saute the onion?Replies 2
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