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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.