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.”
READY IN:
35mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

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

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