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Easy Appetizer Pate

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  Frozen chicken livers 8 Ounce, thawed (1 package)
  Water 1⁄2 Cup (8 tbs)
  Chicken bouillon cube/1 teaspoon instant chicken bouillon 1
  Chopped onion 1⁄4 Cup (4 tbs)
  Thyme leaves 1⁄4 Teaspoon
  Bacon slices 3 , crisply fried and crumbled
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Dry mustard 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1 Dash

Combine chicken livers, water, bouillon cube, onion and thyme in small saucepan.
Heat to boiling; reduce heat and simmer 15 minutes or until chicken livers are done.
Cool mixture; drain and reserve 1/4 cup broth.
In small mixer bowl or in blender, combine chicken livers, reserved broth and the remaining ingredients.
Blend on low speed of mixer and then beat on high speed until creamy, or beat on blender 30 seconds or until smooth.
Divide mixture among eight 1 1/2-inch paper nut cups.
Cover; refrigerate at least 3 hours.
At serving time, remove paper cups and invert molded pate on individual plates.
If desired, garnish each with parsley.

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