Chicken liver pate is an excellent way to prepare a rich and hearty appetizer. This recipe is extremely versatile and can be prepared in many different ways. If you like a spicy kick, you can add more brandy and thyme to the mix before blending the chicken livers. You can also use white onions instead of shallots to make the chicken pate a little less spicy.

The first step is to fry the chicken livers in butter until they are pink in the center. Once cooked, you can process them in a food processor with heavy cream, brandy, and salt. Once they are smooth, press the mixture through a fine sieve. This step should not take too long and will help to preserve the flavor of the pate. Once it is ready, place the pate in the refrigerator. When storing it, make sure to wrap it tightly in plastic wrap to avoid it from getting discolored.

You can serve the chicken liver pate for breakfast, lunch, or dinner. You can even use it as a spread. To make it more versatile, you can add a little bit of cream to the mix. For best results, refrigerate it for at least 3 hours.

Variation on foie gras

A variation on foie gras is a delicious dish that incorporates chicken liver as its base. This pate can be served with any type of bread and can accompany aperitifs. It also pairs well with sweets and berries. A good pairing is tangerine and ginger.

Chicken liver is a tender ingredient that can be prepared easily at home. It is brown, or even burgundy in color. It should be free from any green or yellowish spots. This is an indication that the bird may have been sick and has not been properly cooked. It is also important that the liver is not too light or stuffed with ice, as this indicates repeated freezing.

The fat content of chicken liver is significantly lower than goose liver. Nevertheless, this ingredient does not differ in texture from goose liver. In traditional foie gras recipes, the liver is flavored with butter, which increases its fat content. If you don’t add butter, this dish will be lighter and less fatty, making it more appealing to dieters.

Another great way to prepare this delicious treat is to chop up and store it in an airtight jar or other appropriate dish. Once prepared, refrigerate overnight. When serving, it goes well with a toasted baguette and garlic. The recipe also works well without thyme or sage, and you can substitute dry wine for semi-sweet wine if desired.

Easy to store

If you are looking for an easy way to store chicken liver pate, then you have come to the right place. This simple recipe uses the entire portion of a chicken to create a creamy, smooth paste that’s great with wine or as a snack. You can serve it with crackers or warm bread. Garnish with some cracked pepper and fresh herbs, and serve it with any vegetable you want.

Chicken liver pate is inexpensive and easy to make. You’ll need a food processor and a few aromatics, but the whole process is fairly simple. Choose a chicken with a paler color because this type will have a richer flavor. Cooking the chicken livers in water for three minutes will give them a mellower flavor. Allow them to cool before blending with the rest of the ingredients.

The chicken liver pate recipe can be frozen for several months. Just make sure the containers are tightly sealed. It is easy to make and maintain the consistency and flavor of the finished product, and you can use it to serve canapes and appetizers for your next party or holiday. The rich flavor of chicken liver pate makes it an excellent choice for entertaining.

Easy to clean

To make easy to clean chicken liver pate, simply place the chicken livers and butter in a food processor. Pulse until the mixture resembles a thick paste. Add the remaining 2 tbsp of butter, and blend until smooth. Then, press the mixture through a fine mesh sieve to create a pate that is perfectly smooth and creamy.

Most recipes call for brandy, a traditional ingredient, but you can also use red wine, port, or whisky. Brandy can be grainy, so you should use another ingredient if you’d prefer a smoother consistency. Also, be sure to cook the liver on a high heat so that the outside turns golden brown and the inside stays pink. Cooking the livers properly will ensure a perfectly smooth pate.

Once the livers are cooked, they should be cooled down. Once they’ve cooled down, you can add them to the food processor. Blend until smooth, and then transfer the mixture to airtight containers. Keep refrigerated for at least one day before serving.

Easy to prepare

Chicken liver pate is one of the easiest appetizers to prepare. The pate is made by pureeing the livers in a food processor. You can add pieces of butter and pulse to blend. Once the liver mixture is smooth, fold in the remaining 1 tablespoon peppercorns. Transfer the mixture to a glass jar and cover tightly with plastic wrap. Refrigerate for up to 24 hours before serving.

You can prepare chicken liver pate using a terrine dish or ramekins lined with cling film. Make sure to trim away any fat and stringy sinews from the chicken livers before preparing the pate. Cooking chicken livers on high heat produces a quick browning on the outside while still remaining pink inside. Avoid overcooking the livers or you may get grainy pate.

If you’re not a vegetarian, you can use duck fat or butter instead of the brandy. It’s essential to chill the mixture before serving it to guests, otherwise, the liver pate might end up with a grainy texture. This can be caused by overcooking the livers, or not making them smooth enough. It is also important to cook the livers until they are pink and brown on the outside, but not charred. Cooking time will vary according to the size of the livers.


Chicken liver pate is a delicious and inexpensive appetizer that can be made at home. It is easy to make by simmering chicken livers in water with aromatics. The livers are then blended with butter and other ingredients to form a thick paste. To achieve a more mellow flavor, use chicken livers that are paler in color. Cook the livers for about 3 minutes before removing them from the heat. Allow the mixture to rest for five minutes before serving.

To make the chicken liver pate, start by cleaning the livers and dicing them into equal-sized pieces. You can also dice an onion or shallot, and pick sage leaves from thyme sprigs. Next, heat a medium-sized frying pan on low to medium heat. Next, add the shallot and butter to the pan. Do not let the onions or butter turn colour yet. Once the shallot and butter are hot, add the chicken livers and cook until they are browned on the outside but still pink inside.

Once the chicken liver pate is ready, it can be refrigerated for up to three days. Just be sure to remove it from the fridge at least 30 minutes before serving to prevent it from getting soggy. This dish is full of rich flavor and is surprisingly easy to make. Besides kosher salt, garlic powder, and olive oil, it also contains dried thyme, allspice, and dried thyme.