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Easy To Make Chicken Liver Pate Recipe

Updated on November 6, 2013

Easy Chicken Liver Pate Recipe

Easy chicken liver pate recipe
Easy chicken liver pate recipe

Easy Chicken liver Pate recipe

This is a quick and easy pate recipe I use as a chef, I will say traditional not proper way to make liver pate is to cook in a water bath.

But this easy liver pate recipe is made by cooking the livers in a pan on the stove top and blending then chilling and that's the liver pate ready to serve,Sounds Easy? Well it is.

Chicken liver pate is an ideal starter for dinner parties as you can have it made and in your refrigerator ready to serve, Liver pate is great for breakfast on toast or for a light snack on some crackers,

This chicken liver pate will keep for up too two weeks I will explane how this is done in a moment first lets get the liver pate made.

Easy Chicken Liver Pate

2.9 stars from 18 ratings of Easy chicken Liver Pate Recipe

Ingredients For My Easy Chicken Liver Pate Recipe

  • 1 large onion
  • 3 cloves of Garlic
  • 1 lb (500g) Fresh chicken livers
  • 1.6 floz (50ml) Brandy (Optional)
  • 8oz (250g) Butter
  • 2 tea spn Chopped fresh thyme

Easy Chicken Liver Pate Recipe

  1. In a heavy based pan melt about 1/4 of the butter add the diced onions and sweat (fry with out colour) your diced onions for about 3 mins.
  2. Drain any excess blood from the chicken livers and add the with the crushed garlic to the pan with your frying onions, This is the point to add the optional fresh thyme if you are going to use it.
  3. Gently fry for 5 min`s now this would be the time to pour in your brandy. CAUTION Remove the pan from the heat before you add the brandy, At this point you can flame your brandy to burn the alcohol off by lighting with a flame stand back when doing it, The flames will only stay light for 10 or 15 seconds. The alcohol will burn off during cooking so flaming the brandy is not necessary.
  4. Carry on cooking the chicken liver pate mix until the livers are cooked if the ix is a little to dry add a little more of the butter, The best way to tell if the liver is cooked and ready is to break open a thick piece of chicken liver to see if its cooked in the middle, The livers are best a little pink in the middle,
  5. So when the chicken livers are ready we need to blend the mix in a food processor, This is when we add the butter in pieces to the mix while the food processor is on.
  6. Once you have added all the butter and you chicken liver pate mix is blended its time to pour in to your small dishes, bowl, or terrine dish, It is best to line your bowl or terrine dish with cling film as this makes it easier to remove once set. NOTE If you like a smooth pate you need to pour your mix through a sieve,
  7. Ok so now its time to place your pate into the refrigerator to set for about 3 hours.
  8. After 3 hours the pate should be set and ready to serve, If you want to keep your pate for a week or two you need to seal the top with butter, to do this melt half a block of butter once melted leave to stand for 5mins until the fat separates and floats on top of the while milky substance, Now carefully with a spoon or ladle spoon the fat thats on too your pate and cover it all over to seal it, Once done place back in the fridge and keep cold for two weeks,

Chicken liver pate Cook Time

Prep time: 30 min
Cook time: 3 hours
Ready in: 3 hours 30 min
Yields: 10 portions

Please comment on my easy chicken liver pate recipe

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    • womentips profile image

      womentips 3 years ago

      chicken liver is good for kids health.Thanks for sharing.

    • charlie cheesman profile image
      Author

      charlie cheesman 4 years ago from England

      Hi thanks Blonde Logic,

      Yes add the dried thyme at the same time as you would with fresh thyme.

      If you can't get thyme you can leave out or add other things like.

      Lightly crushed pink pepper corns Or even green pepper corns,(not too many).

      Thanks

    • Blond Logic profile image

      Mary Wickison 4 years ago from Brazil

      I am going to try this. One of the things my husband misses from the UK is pate. What is called pate here in our area of Brazil is pink goo.

      I will have to use dried thyme, should I still add this at the same time as your recipe says for the fresh?

      Sharing this and voted up.

    • Suzie HQ profile image

      Suzanne Ridgeway 5 years ago from Dublin, Ireland

      Hi Stuart,

      Love this simple recipe for chicken liver pate, one of my favorite starters, snacks and comfort foods. I have never made it before so look forward to giving this a go! Votes, shared and pinned! Delicious and Yummy, thanks Stuart!!

    • prasetio30 profile image

      prasetio30 5 years ago from malang-indonesia

      Hmmm...Yummy. Just looking at the picture makes me hungry. Thanks for writing. I'll show this hub to my mom. Good job and voted up!

      Prasetio

    • charlie cheesman profile image
      Author

      charlie cheesman 5 years ago from England

      Thank you rose and susan for your comments this recipe is easy but dose have a great taste i use it at work as i no other chefs that do too we all probably add little extra bit and bobs but this is the main recipe and it is good,

    • rose-the planner profile image

      rose-the planner 5 years ago from Toronto, Ontario-Canada

      Honestly, I have never tried chicken liver pâté, however, this looks very tempting and not very complicated. I was never keen on any kind of pâté but I remember trying Pâté de foie gras for the first time when I was visiting the south of France. I had never tried it before but when I did, it was delicious. So, I am sure to enjoy your chicken liver recipe as well. Thank you for sharing. (Voted Up) -Rose

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      I've never thought that chicken liver pate would be so easy to make. Will have to try your recipe soon.

      Sharing and pinning.

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