Chopped Chicken Liver Pate |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you haven't tried chicken liver pate, you may like this as it's an inexpensive fancy appetizer that anyone can make - from a copycat web site Ingredients:
1 lb. fresh chicken livers – wash and drain, discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors) |
2 small onions diced finely |
2 tbsp. olive oil |
3 hard boiled eggs (1 is for garnish) |
salt and pepper |
marsala wine (if you desire) |
salt and pepper to taste |
Directions:
1. Saute onions in pan until they are golden brown.
2. Add in washed chicken livers, and cook for approximately 15 minutes over medium heat.
3. Once chicken livers are done remove the chicken livers.
4. You can either chop the livers finely and 2 of the hard boiled eggs, or run them through a grinder, or pulse them a few times in a food processor.
5. You may want to deglaze the pan with some Marsala, you could use a little bit of chicken broth or even water.
6. Scrape the pan clean.
7. Add back the livers and egg mixture to the pan.
8. Stir in the onions that you left behind in pan.
9. Now place the entire mixture into a bowl ( or a fancy dish to unmold ) and set in your refrigerator for at least two hours.
10. Before serving chop the 1 remaining hard boiled egg and place on top of the chopped liver pate.
11. Use as a spread for crackers, baguette, etc
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