Chicken Liver Pate

Chicken Liver Pate

43
MISS AMY 0

"This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread."

Ingredients

35 m {{adjustedServings}} servings 66 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  2. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
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Reviews

43
  1. 55 Ratings

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First of all, let me say that the flavor of this mixture was fantastic. However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please ...

I quadrupled this to use a pound of livers, added some extra onion and garlic (well, 7 cloves, sliced) while sauteing the livers, and used a fraction of the sherry called for, and it was amazing...

This is a very simple, yet tasty, recipe. Preparation was quick and the results were very satisfying. The sherry adds a subtle sweetness to the pate.