12 Servings Prep: 30 min. + chilling Ingredients • 1 pound chicken livers • 1 small onion, chopped • 1/3 cup rendered chicken fat or canola oil • 1/2 pound fresh mushrooms, quartered • 2 hard-cooked eggs, quartered • 1 to 2 tablespoons sherry or chicken broth • 3/4 teaspoon salt • 1/4 teaspoon pepper Directions • In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. • Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. • Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with Melba rounds or assorted crackers. Yield: 12 servings. Nutrition Facts: 1/4 cup equals 119 calories, 8 g fat (2 g saturated fat), 206 mg cholesterol, 189 mg sodium, 3 g carbohydrate, trace fiber, 8 g protein. |