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Chicken Liver Pate

chicken liver pate recipe

Accented with a smoky Hungarian paprika for a rich satisfying flavor…

Preparation: 15 min
Cooking: 15 min
Ready in: 30 min


  1. Carefully clean chicken livers, removing any veins or connective tissue. Rinse well and let drain. Chop into small pieces, approximately 1/2 inch.
  2. In large saute pan, heat olive oil over medium-high heat. Saute shallots; add chicken livers and cook, stirring, until firm, but still slightly pink on inside.
  3. Add Cognac and cook on high heat, stirring constantly until reduced by half. Remove from heat and let cool slightly.
  4. Add chicken livers with pan drippings, butter, cream and Hungarian Herb Paprika Blend to food processor; process until smooth.
  5. Spray pate mold with non-stick spray.
  6. Spoon mixture into mold, cover and chill for approximately 3 hours.
  7. Unmold, sprinkle a bit more or the seasoning over pate.
  8. Serve with crackers or toast points.




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