The finest recipe for chicken liver pâté

You must try this recipe for chicken liver pâté! On game day, you can serve this simple charcuterie spread straight from the bowl or with a beautiful charcuterie board!

A dish of crackers and a little crock of chicken liver pâté.

The liver pâté recipe is insanely delicious. People who believe they dislike chicken liver will really enjoy this sort of entrée!

You can’t help but keep going back for more since it is so addictive!

This simple pâté doesn’t have any alcohol, herbs, or gelée on top.

Ingredients for chicken liver paté
You may get fresh or frozen chicken livers. Just be sure to clean, pat dry, and thaw them out.
If you believe butter to be unhealthy, then this chicken liver pâté is not for you. This dish calls for a whole stick of butter! This is healthy for you if butter is your buddy since liver is a rich source of vitamins and minerals.
Onion: This dish uses both raw and cooked onions. The little crunch and tang that the raw onions bring are my favorites!
Use one to three hard-boiled eggs, depending on your desire. One egg definitely brings out the taste of the liver.

Three eggs can be used to add richness and bulk to the spread without compromising flavor.
Yes, you read that correctly: Miracle Whip. Although we’ve tried mayonnaise in its place, Miracle Whip provides just the right amount of sweetness to counteract the liver’s particular flavor. Pâté can occasionally be dry, but not when you use this magic ingredient!

For chicken liver pâté, liver and onions are cooked in butter.

Making pâté from liver
In a lot of butter, sauté livers and onions.
Mix everything together with several hard cooked eggs, more onion, and Miracle Whip.
After chilling, serve with crackers.

A dish of crackers and a little crock of chicken liver pâté.

Traditional pâté is frequently served as a smooth paste or mousse.

Depending on whether you want a smooth puree or a heartier texture, I’ve provided both ways below.

I urge you to prepare this a day in advance regardless of the technique you use.

The flavors are much better after chilling in the fridge, if you can wait that long.

The shelf life of chicken pate is up to a week in the refrigerator and up to three months in the freezer.

Grandma’s recipe called for a potato masher, and I love the chunky texture it gave the dip.

Chicken Liver Pâté This absurdly simple chicken liver pâté only requires 5 ingredients and can be made in 20 minutes, but it’s best to prepare it ahead of time because the flavors intensify as it chills. accompanied with crackers.

Ingredients
1 pound of chicken livers
1/2 a big onion, split and chopped
1/2 cup of butter (1 stick)
2 hard-boiled eggs, chopped or mashed into small pieces, plus 2 tablespoons of Miracle Whip
To taste, add salt and pepper.
For serving, crackers

Instructions
Chicken livers should be rinsed and dried off.
Add the livers, butter, and half of the chopped onion to a large pan set over medium heat. Cook for about 10 minutes, or until the middles of the livers are no longer pink.
For a smooth spread or one with texture, adhere to one of the instructions listed below.
Spread that is chunkier:
With a potato masher, mash the cooked livers (together with the butter and onions) and then transfer to a bowl. Add Miracle Whip, hard boiled eggs, the remaining chopped onion, and salt and pepper to taste.

Combine all of the ingredients and mash until the texture is as desired. can be as thick or silky as you choose. If a creamier texture is preferred, add more Miracle Whip.
Cover and chill in the fridge for at least one night to get the best results. accompanied with crackers.
After the livers have been cooked, put them to a blender or food processor for a smooth spread. Make sure the butter and onions that cooked with the livers are also included.
Add the hard boiled eggs, Miracle Whip, salt, and pepper, along as the remaining chopped onion. Until smooth, blend.
Cover and chill in the fridge for at least one night to get the best results. accompanied with crackers.