Tuesday, May 13, 2014

Chicken Liver Pate'

Chicken Liver Pate'

Garnish with sieved hard boiled eggs.



 
 
  •      1 medium onion, chopped
  • 4 tablespoons butter
  • 1 1/2 pounds chicken livers
  • 8 ounces cream cheese
  • 1/2 cup chicken broth
  • 1/2 tablespoon plain gelatin
  • salt and pepper
 
Cook onions in the butter until translucent. 
Stir livers into onions and sauté until cooked through.
Dissolve gelatin in the hot chicken broth.
Add gelatin mixture to livers. 
Boil 3 minutes.
Puree in blender or food processor until smooth and creamy. 
Add salt and pepper to taste.
Pour into desired mold.
Chill until firm.