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Chicken Pâté

From Lynne Wilson


2 eggs, hard boiled
8 slices bacon, crisply cooked and crumbled
½ cup butter or margarine
1 lb. chicken livers, drained
1 cup onions, chopped
1 small garlic clove, minced
½ tsp. salt
⅛ tsp. freshly ground pepper
½ tsp. Worcestershire sauce
1 Tbsp. sherry (optional)
red onion, chopped (optional)


Hard-boil the eggs, chop, and set aside. Cook the bacon, crumble, and set aside. Melt the butter in a large frying pan. Add the chicken livers, onions, and garlic and cook over medium heat until the onions, are tender and the livers are almost done (about 5 minutes). Do not overcook the livers. Place the contents of the frying pan, including the drippings, in a large mixing bowl or food processor and add the eggs, bacon, salt, pepper, Worcestershire, and sherry. Beat or blend until fairly smooth. Chill. Top with chopped red onion before serving. Serve with crackers or toast rounds.