Creamy chicken liver pâté

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
500 g of chicken liver you can remove the heart that is usually included when you buy the chicken liver.

3 tablepsoons butter

1 tetra pack whipping or all-purpose cream

about 1 cup

3 small or 2 medium onions, peeled and chopped

5 cloves garlic, peeled and crushed

several dried herbs such as 1/3 teaspoon each of basil

oregano and thyme

¼ teaspoon tarragon

1/3 teaspoon ground pepper

½ teaspoon iodized salt or to taste.


  • Place all the ingredients in a blender starting with garlic, onion, dried herbs, salt and ground pepper.
  • Add in cooked liver followed by the softened butter and then the cream.
  • Arrange your blender and simply pulse it several times until a smooth, rich and creamy consistency is attained. Taste and adjust the seasonings.
  • So divide the pâté mixture in two aluminium container called lyanera in the Philippines. You can use any terrine or medium-sized shallow bake ware.
  • Cook by steaming on low heat with the lid partially open to avoid bubbling. Cook until it is slightly firm.
  • Your creamy chicken liver pâté is ready to be served. Slightly toast some sliced bread and spread the liver pâté for a distinctly delicious sandwich.
  • You can also use the pâté to top your favorite crackers and other types of crusty bread.

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