CookPal AI
Danish Chicken Liver Pate

Danish Chicken Liver Pate

Cost $15, save $10

Source: Recommended by CookPal

  • 50 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 2 tablespoons all-purpose flour
    • 1 teaspoon water
    • 1 pound chicken livers, trimmed
    • 🥛 1 ¼ cups heavy whipping cream
    • 🧅 1 onion, quartered
    • 🥚 2 eggs
    • 🧈 2 tablespoons butter, melted
    • 🧂 1 teaspoon salt
    • ¼ teaspoon ground nutmeg
    • Ground black pepper to taste

STEPS

1

Preheat oven to 390 degrees F (200 degrees C).

2

Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.

3

Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.

4

Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.

5

Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6

Cool to room temperature. Cover with lids and refrigerate.

NUTRIENTS

Per 1 serving

🔥

168

Calories

  • 8
    Protein
  • 4
    Carbs
  • 14
    Fats

💡 Spread on rye bread for an authentic Danish experience.Top with cucumber, tomatoes, or pickled vegetables for added texture and flavor.Can be stored in the refrigerator for 5-7 days.