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Chicken Liver Pate

2011 May 6
by admin

This is so simple, and always tastes better than what you buy at the shops.pate


400g chicken livers (works well with duck liver as well)

4tbsp cognac

3 red onions

225g butter

1 clove garlic

bay leaves for garnish

Melt the butter in the fry pan and add the onions and chopped garlic. Fry over a medium heat until softened, then add the chicken livers. Cook these until brown all the way through, then add the cognac and season with the salt and pepper. Transfer the contents to a blender, and blend until you have a smooth consistency. Place the mixture into your preferred container, and garnish with bay leaves. For more buttery goodness, pour melted butter over the top. Refrigerate to cool and let set.

One Response leave one →
  1. May 10, 2011

    I make a similar recipe often, and it’s so simple! I freeze mine too and it defrosts very well…

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