Ingredients Jump to Instructions ↓

  1. 1 pound chicken livers

  2. 1 small onion, chopped

  3. 1/3 cup rendered chicken fat or canola oil

  4. 1/2 pound fresh mushrooms, quartered

  5. 2 hard-cooked eggs, quartered

  6. 1 to 2 tablespoons sherry or chicken broth

  7. 3/4 teaspoon salt

  8. 1/4 teaspoon pepper Melba rounds or assorted crackers

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers. Yield: 12 servings.


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