CHICKEN LIVER PATE

Chicken Liver Pate image

Cooked chicken livers, sherry, onion, Dijon mustard and sour cream are puréed in a blender for a smooth, savory appetizer spread.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield Makes 28 servings.

Number Of Ingredients 10

Ingredients

1 env. KNOX Unflavored Gelatine
1/4 cup cold chicken broth
3/4 cup chicken broth, heated to boiling
1 lb. chicken liver, cooked, drained
1/2 cup sour cream
3 Tbsp. chopped onion
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. black pepper

Steps:

Sprinkle gelatine over cold broth in blender container; let stand 3 minutes.
Add hot broth; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add chicken livers, sour cream, onion, mustard, sherry, salt and pepper; cover. Blend on high speed until blended.
Pour into 4-cup mold or bowl. Refrigerate several hours or until firm.
Unmold onto serving plate. Serve as a spread on crackers.

Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

*** Explore more Chicken Liver Pate Recipes »

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