Chicken Liver Pate

Ingredients
2 cups chicken livers, veins removed | ||
2 eggs | ||
1/2 tbs celery salt | ||
1/2 tbs garlic powder or granulated garlic | ||
1/2 tbs onion powder | ||
dash of black pepper | ||
1/2 tbs salt | ||
1 1/2 cups melted butter |
This is a super rich pate that is perfect spread on crusty baguette slices.
- Clean chicken livers, then put all ingredient, except for the butter in a food processor.
- While blending, slowly pour in the butter until the mixture is very smooth.
- Transfer the mixture to a small baking dish and set dish in a pan with hot water to come half way up the sides of the baking dish.
- Bake for 30-45 minutes until the pate is firm in the center.
- Let cool, then refrigerate for 2 hours before serving.
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