Chicken Pâté

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schlotz

Master of the Pit
Original poster
OTBS Member
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Jan 13, 2015
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Coatesville, IN
This has been a staple in the family for over 50 years.
Try it once and you'll be hooked.
chicken-liver-pate-b.jpg

Pâté - Chicken Liver

Recipe By: Matt
Serving Size: 12

Ingredients:

1.25 lb chicken livers, full container
1 1/2 Tbs chicken bouillon granules
1 tsp celery seed
7 Tbs mayonnaise, Hellman's Light
1/2 tsp onion salt

Directions:

1. Dissolve celery seed and bouillon in 3 quarts of water.

2. Drain livers in a strainer, place in pan, bring to boil and cook until done. Not pink when cut into.

3. Remove livers from pot, drain and let cool on a cutting board.

4. IN TWO BATCHES Chop up the livers in the food processor. Adding half the mayo (3 1/2 tbs) and onion salt (1/4 tsp) to each batch. (you can substitute powder but you will have to then add salt)

5. Combine the two batches in a bowl. Adjust with more mayo and/or onion salt to taste.

Notes:

Total mayo usually ends up closer to 8-9 tbs but start with recipe then add as needed in step #5.
 
Thanks for the recipe!! This sounds awesome to me. I don’t know who aside from me is going to eat it but this will be on my Thanksgiving spread!
 
We have a daughter that refuses to try it and frankly I don't mind as there is more left for me :emoji_sunglasses:
 
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