Easy Chicken Liver Pate
- Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.
- Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.
- To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.
From the Test Kitchen
Prepare pate, cover, and chill in the refrigerator up to 1 day.
Nutrition Facts (Easy Chicken Liver Pate)
- Per serving:
- 47 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 115 mg chol.,
- 57 mg sodium,
- 1 g carb.,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet