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Chicken Pate

American.Gourmet's picture
  Chicken livers 8 Ounce
  Onion 1 Small
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Chicken breast 1 Pound
  Mushrooms 4 Ounce
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Ground sage 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon

Heat chicken livers, onion, water and salt to boiling; reduce heat.
Simmer uncovered until livers are tender, about 15 minutes; drain and cool.
Remove bones and skin from chicken breast; chop chicken.
Place livers, onion, chicken breast and remaining ingredients in food processor workbowl fitted with steel blade.
Cover and process until smooth, about 30 seconds.
â–¡ Blender Directions: Place 1/4 of the cooked livers, onion, chicken breast, mushrooms, margarine and parsley in blender container.
Cover and blend on high speed, stopping blender frequently to scrape sides, about 1 minute.
Repeat three times, adding sage and pepper last time.
Stir all mixtures together.
Chicken Paie Appetizer: Prepare Chicken Pate.
Place mixture in greased 1-quart casserole.
Cook uncovered in 325° oven until firm to touch and skewer inserted in center comes out hot, about 1 hour.
Let stand 15 minutes; invert on serving plate.
Cover and refrigerate until cold, at least 8 hours.
Garnish with snipped parsley; serve with chopped onion and assorted crackers.

Recipe Summary

Difficulty Level: 
Side Dish

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Chicken Pate Recipe