Aunt Shirley’S Liver Pate

1. 1

   In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.

2. 2

   Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.

3. 3

   Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.

4. 4

   Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.