Name: Danish Chicken Liver Pate
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: All-purpose flour - 2 tablespoons; Water, or as needed - 1 teaspoon; Chicken livers, trimmed - 1 pound; Heavy whipping cream - 1 ¼ cups; Onion, quartered - 1; Eggs - 2; Butter, melted - 2 tablespoons; Salt - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground black pepper to taste - ¼ teaspoon

Ingredients for - Danish Chicken Liver Pate

1. All-purpose flour 2 tablespoons

2. Water, or as needed 1 teaspoon

3. Chicken livers, trimmed 1 pound

4. Heavy whipping cream 1 ¼ cups

5. Onion, quartered 1

6. Eggs 2

7. Butter, melted 2 tablespoons

8. Salt 1 teaspoon

9. Ground nutmeg ¼ teaspoon

10. Ground black pepper to taste ¼ teaspoon

How to cook deliciously - Danish Chicken Liver Pate

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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). Cool to room temperature. Cover with lids and refrigerate.