This has been a staple in the family for over 50 years.
Try it once and you'll be hooked.
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 the pot, 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.
Try it once and you'll be hooked.
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 the pot, 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.
Last edited:
