Chicken Liver Pâté

This chicken liver pâté makes a delicious spread for parties. Serve with assorted crackers or toasted, thinly sliced bread.

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

Yield:

1 cup

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 8 servings

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Directions

Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

Nutrition Facts (per serving)

66	Calories
5g	Fat
1g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 66
% Daily Value *
Total Fat 5g	7%
Saturated Fat 3g	16%
Cholesterol 63mg	21%
Sodium 70mg	3%
Total Carbohydrate 1g	0%
Total Sugars 0g
Protein 3g	6%
Vitamin C 3mg	3%
Calcium 10mg	1%
Iron 1mg	8%
Potassium 50mg	1%

* 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.

Recommended

Aburi Steak

“Aburi,” the technique applied to this aburi steak, means flame-seared in Japanese. The technique is often applied to raw fish, but it works well for tender, marbled beef cuts, too. A butane torch lets you customize the doneness. Torch less or more depending on how charred you like it.

Pop's Tomato-Braised Sardines

My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.

Breakfast Burrito with Potatoes and Chorizo

This delicious breakfast burrito with potatoes and chorizo will take your breakfast game up a notch. The rich flavors will have you coming back for more. Serve with a side of salsa, sour cream, and fruit.

Creole Chitterlings (Chitlins)

There are some recipes for chitlins that are called Southern; however, the Creole and Cajun culture cooks chitterlings a bit differently than the rest of the South. I believe this simple recipe does the heritage justice. Serve with your favorite side dishes and store any leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Cheese Bourekas

Bourekas are puff pastry pockets filled with cheese. They are great served as an appetizer or for breakfast with salad, olives, cheese, and plain yogurt, the traditional Israeli way. They could also be filled with leftover mashed potatoes or spinach and feta.

Search is required and the length cannot be less than 2