"A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers." — knittin'cook
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chicken livers, rinsed and trimmed
thinly sliced onion
hot pepper sauce (such as Tabasco®)
ground black pepper to taste
Delicious, traditional recipe! I did use chicken broth rather than water but otherwise followed the recipe and I could not be more delighted. It is smooth, flavorful and easy to prepare.
We loved this. Of course, we love pate but this one reminded me of the Chicken Liver pates that we ate in Tuscany...and that's a good thing. This does make quite a large batch of pate, so have a bunch of pate lovers at your next party or plan to freeze some (it will freeze well). This is my new go to pate recipe...its that good. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 72
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