DANISH CHICKEN LIVER PATE
A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.
Provided by MarianneK
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 390 degrees F (200 degrees C).
- Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
- Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
- Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
- Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g
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Brian Kimathi
[email protected]This pâté is a great way to use up leftover chicken livers.
Utpal Barman
[email protected]I love the creamy texture and rich flavor of this pâté.
Lisa Gillon
[email protected]This pâté is the perfect appetizer for a special occasion.
Udoy Ghosh
[email protected]I've made this pâté several times and it's always a hit with my guests.
Wale Idris
[email protected]This pâté is a good base recipe. I like to add my own personal touches, such as different herbs and spices.
Trish B
[email protected]I'm a big fan of pâté, but this recipe was just so-so.
MD Mahid
[email protected]Overall, I thought this pâté was just okay. It wasn't bad, but it wasn't amazing either.
Faizan Raj
[email protected]This pâté was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Music is Life Updates
[email protected]I had a hard time finding chicken livers at my local grocery store. I ended up using chicken thighs instead.
Mathias Namafente
[email protected]I found this pâté to be a little too rich for my taste. I think I'll try using less butter next time.
Kingsley Duru
[email protected]This pâté is a great make-ahead appetizer. It's perfect for busy weeknights.
John Colley
[email protected]I'm not a big fan of liver, but this pâté was surprisingly good. It's definitely worth a try.
Avinash Mangaroo
[email protected]This pâté is so smooth and creamy. It's the perfect spread for crackers or bread.
Ahh Uhh
[email protected]I love the addition of the bacon and mushrooms in this pâté. It gives it a really savory flavor.
Khloe Daniel
[email protected]This recipe is a great way to use up leftover chicken livers. It's also a delicious and affordable appetizer.
Tomas Akwenye
[email protected]I've been making this pâté for years and it's always a crowd-pleaser. It's the perfect appetizer for any occasion.
real elahe
[email protected]This pâté was a hit at my last dinner party! It was easy to make and everyone loved the creamy, rich flavor.