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 1
Chicken Liver Pate, photo 2


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