Chicken Liver Pate Recipe

Name: Chicken Liver Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. chicken livers, washed and trimmed; 1/4 lb. butter; 1 bunch green onions, finely diced (no tops); 1/2 tsp. celery salt; 1/2 tsp. garlic powder; 1/2 tsp. black pepper; 4 Tbsp. minced fresh parsley; 3/4 tsp. salt; 1 Tbsp. vermouth or other dry white wine; 1 hard-cooked egg, grated

Servings: persons

1 lb. chicken livers, washed and trimmed
1/4 lb. butter
1 bunch green onions, finely diced (no tops)
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
4 Tbsp. minced fresh parsley
3/4 tsp. salt
1 Tbsp. vermouth or other dry white wine
1 hard-cooked egg, grated

1
Saute chicken livers in butter slowly until done.
2
Mash or cut them while cooking to hasten cooking, but do not brown.
3
Place livers and butter mixture in processor, using cutting blade, and process until smooth.
4
Add remaining ingredients, except egg, and blend.
5
Mixture should be quite soft.
6
If it seems dry, add a little mayonnaise.
7
Cool slightly.
8
Pour into 2 small wax paper lined pans and refrigerate until cold.
9
Unmold and garnish with grated egg.
10
Serve with crackers or Melba toast.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. chicken livers, washed and trimmed, 1/4 lb. butter, 1 bunch green onions, finely diced (no tops), 1/2 tsp. celery salt, and more.

Yes, Chicken Liver Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Liver Pate

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