Easiest Ever Modern Party Pâté
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Clean chicken livers by separating into lobes, then trim off fat and connective tissue. Cut large livers in half.
Melt butter in a large frying pan over medium-low heat. Add shallots and sprinkle with pepper, if using, and salt. Stir often to soften shallots, about 10 minutes. Increase heat to medium. Add livers and pour sherry overtop. Stir frequently until livers turn pale brown, about 5 minutes. They should still be pink inside.
Turn entire mixture into a blender and puree until smooth. Turn into a serving dish. It can be served right away or covered and refrigerated up to 2 days.
|Per 2 tbsp serving||Amount|
|Saturated Fat||6 g|
|Per 2 tbsp serving||% Daily Value|