This chicken liver pâté recipe makes a great appetizer for any holiday, party, or get-together. Serve with thinly sliced brown bread, rye crisps, crackers, or chips.
Ingredients
- chicken livers: 1 pound
- medium onion: 1 piece (sliced)
- butter: 0.75 cup (softened)
- onion: 0.25 cup (chopped)
- cooking sherry: 3 Tbsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- ground mace: 0.125 tsp
Metric Conversion
Stages of cooking
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Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
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Process cooked livers in a food processor until smooth. Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend. Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.
