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."
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Ingredients

35 m servings 66 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

43
  1. 55 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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.

Left the remainder at a party and the hosts had it for breakfast the next day. I tripled the other amounts but used a little over a whole lb of livers. It was great for a party of 24.

I think this recipe is good, but its not great. It seems to be missing 'something'. I mean no disrespect to the author, however, it does need a little fine tuning.

My Hat off to Miss Amy! Very Good Results .. (Used Food Processer for Onion & Garlic...and again for mixing in final ingr. & Cream Cheese ... Tripled recipe. PreBoiled Livers with Chicken Boulio...

very good if you like pate

Excellent base recipe. My first try at homemade pate and it came out beautifully. I tweaked a tad bit(eat pate often from gourmet markets in hood) -- I added a teaspoon of Worchester sauce (ta...

I love this. As did all adults at our Party. The kids werent crazy about it, but the adults raved..The only thing I did differently was I used grape juice instead of sherry, as I hardly ever h...