Chicken Liver pate
1 vote, 5.00 avg. rating (95% score)


This is a famous western food recipe made of chicken liver. Kids love this. It is mainly used as an appetizer, or a starter in western 3 course meal. I know many of you have made chicken liver curry. Here I’m going to give you a new recipe idea for a change. Give it a try and leave us your comments
  • 300 g butter
  • 1 onion chopped
  • 500 g chicken liver cut in to small pices
  • 1clove of garlic
  • salt and pepper to your taste
  • Brandy to taste
  • 1 bay leaves
Total Time:
              1  hour
               35 min
               25 min
10 potions 


  1. Melt 150g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
  2. Add garlic and chicken liver parts and fry it until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and ground black pepper.
  3.  Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season the pate to taste with salt and ground black pepper.
  4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
  5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, and then serve from the ramekin when ready.


Do not overcook the liver parts when you are preparing this recipe. I served with apple and spring onion salsa. Even lettuce salad is an ideal choice. Salsa is all about Mexican food.

Related posts: