Danish Chicken Liver Pate

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon water , or as needed
• 1 pound chicken livers , trimmed
• 1.25 cups heavy whipping cream
• 1 onion , quartered
• 2 eggs
• 2 tablespoons butter , melted
• 1 teaspoon salt
• 0.25 teaspoons ground nutmeg
• ground black pepper to taste

Instructions

1. 1

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

2. 2

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

3. 3

   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. 4

   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. 5

   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.