Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1/2 pound chicken livers, trimmed
- 1-1/4 teaspoons salt
- 1/2 cup butter, at room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon cayenne
- 2 tablespoons onion juice
Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
Yield: 1 cup