Chicken liver pate

3 servings
10 min
40 min
Give a chance to these recipe of chicken liver, the head smooth and velvety, so delicious. Just of what in you give desires!!!


Number of serving: 3
500 gr chicken livers - fresh or frozen (if using frozen, then thaw it first)

1 medium onion chopped

2 cloves garlic - chopped

fresh thyme of oregano

125 ml cream

1 Tablespoonful brandy

juice of 1/2 lemon

salt and black pepper

olive oil

2 Tablespoonful clarified butter


  • Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent.
  • Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
  • Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
  • While the machine is running add the cream, brandy and lemon juice.
  • Taste and add salt and black pepper to taste.
  • Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!


Chicken Liver Pate, photo 1Chicken Liver Pate, photo 2


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