You are here

Homemade Chicken Liver Pate

Microwaverina's picture
Ingredients
  Swanson frozen chicken livers 16 Ounce (Two 8 Ounce Each Package)
  Water 1⁄4 Cup (4 tbs)
  Onion soup and recipe mix 1 3⁄4 Ounce (1 Pouch)
  Bacon slices 2 , chopped
  Butter/Margarine 1⁄4 Cup (4 tbs), cut up
  Brandy 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Parsley 1 Tablespoon (Garnish)
  Chopped hard-cooked egg 1 (For Garnish)
Directions

1. Remove frozen livers from boxes but do not remove from pouches. Place in 2-quart microwave-safe casserole. Microwave, uncovered, at 50% power 5 minutes, turning pouches over once during cooking. Let stand 5 minutes. Remove livers from pouches and place in same casserole.
2. Add water, soup mix and bacon. Cover with lid; microwave on high 5 minutes, stirring twice during cooking. Reduce power to 50%. Cover; microwave 4 minutes or until livers are no longer pink, stirring once during cooking.
3. In covered blender or food processor, combine liver mixture, butter, brandy, mustard, thyme and pepper. Blend until smooth.
4. Spoon mixture into 3-cup crock. Cover; refrigerate 4 hours or overnight. Garnish with parsley and egg. Serve with crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4.13095
Average: 4.1 (21 votes)