Chicken Liver Pate'

  • 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.    

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