Saturday, July 18, 2009

Chicken Liver Pate

8 oz. chopped onions
1 clove garlic, chopped
16 oz chicken livers
1 tbl butter
2 tbl chicken broth or water
1 tbl light sour cream
1 tsp salt

Rinse the chicken livers and cut off any membranes or excess fat. Dry on paper towels.

Melt the butter in a large nonstick skillet over medium heat. Add the onions and garlic and saute about 5 min. or until softened. Add the chicken livers and continue to cook about 10 min. or until the livers are slightly browned on all sides and cooked to the desired degree of doneness. Don't overcook them or they will turn bitter.

Put the contents of the skillet (juices and all) into a large food processor. Add the broth, sour cream, and salt and process until smooth. The mixture will be runny, but it will set when it's chilled.

Refrigerate at least 1 hour.

Serve with toast, crackers, or raw veggies.

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