Easy Chicken Liver Pate
Recipe from
Better Homes and Gardens
A splash of cognac lends a subtle flavor to this buttery appetizer spread.
Servings:
Makes 16 servings.
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
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3/4 cupchopped onionsee savings
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1 largeclove garlic, mincedsee savings
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2 tablespoonsbutter or margarinesee savings
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1 poundchicken livers, drainedsee savings
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2 tablespoonscognac or brandysee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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1/8 teaspoonground clovessee savings
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1/8 teaspoonground nutmegsee savings
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Dashground gingersee savings
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French breadsee savings
Directions
1.
Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.
2.
Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.
3.
To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.
Nutrition information
Per serving: Calories 47, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 115 mg, Sodium 57 mg, Carbohydrate 1 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 87%, Vitamin C 5%, Calcium 0%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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