adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Danish Chicken Liver Pate
Danish Chicken Liver Pate
0 Likes
Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulge in creamy Danish chicken liver pate on rye bread, garnished with fresh cucumber slices.
Ingredients:
  • 2 tablespoons all-purpose flour
  • 1 teaspoon water, or as needed
  • 1 pound chicken livers, trimmed
  • 1.25 cups heavy whipping cream
  • 1 onion, quartered
  • 1 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • ground black pepper to taste
Instructions:
  • Preheat oven to 390°F (200°C) for a perfect bake.
  • Combine the flour and water in a bowl until a smooth, thin paste is achieved, adding additional water if necessary.
  • Place the flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor. Process for 30 to 45 seconds until smooth and well combined.
  • Divide the liver mixture evenly between three 7x4-inch disposable pans. Cover them with aluminum foil and place them in a larger baking pan. Fill the baking pan with water halfway up the sides of the disposable pans.
  • Bake in the preheated oven for 25 minutes, then uncover and bake until reaching 165°F (74°C) at the center. Allow to cool to room temperature, then cover and refrigerate.

Similar Recipes