Agree with the other reviewer concerning amount of work and texture. I also left out the jalapeno and I thought the flavor was good. Might make again--I made most of the Texas Thanksgiving menu (Southern Living 2013) and liked the theme of thyme and rosemary through the menu.
Chicken Liver Pâté
KnittingSis Posted: 01/01/14
ncreader Posted: 10/28/13
Had to throw it out. I did leave out the garlic and jalapeno, but the flavor and texture of this pate was just not appetizing. (A better treat, if you do like chicken livers, is to broil or bake them individually wrapped in bacon, and not to overcook the liver. Not a diet dish, but a tasty treat with a glass of red wine.) This pate was just not good to me, and not worth the calories. And it was a lot of effort, soaking in milk, etc. Not worth it.