Chicken liver pate

This classic chicken liver pâté is easy to make at home. The perfect appetizer for parties & gatherings, it's best made the night before.

French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don’t have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside…

This Mary Berry Chicken Liver Pate recipe is made with chicken livers, onion, garlic, butter, and seasoning. It takes 25 minutes to prepare and serves 6.

A rich and smooth chicken liver pate with apples and brandy that's perfect on apple slices or with crackers. Recipe adapted from Martha Stewart's Entertaining

Nigella Chicken Liver Pate is a rich and savory dish made from tender chicken livers, butter, onions, garlic, and brandy. It has a velvety texture and is named after the renowned chef Nigella Lawson. Enjoy it spread on crusty bread for a delightful appetizer.

here are no rules about French pâtés. Pork, chicken, rabbit or duck. Breast, cheek, belly or tripe. Squelched in a baguette sandwich with a few “cornichons”, baked “en croûte” in a flaky pastry cru…

Chicken liver pâté with no alcohol, a delicious cold appetizer. It has a smooth, creamy texture and it goes very well with any kind of bread.

Nigella’s Chicken Liver Pate is made with chicken liver, bacon, shallots, brandy, cream, parsley, salt, pepper, and butter whipped into a smooth and savory spread that takes just 30 minutes to be ready!

Liver Pâté Recipe from The Food Charlatan

Jacques Pépin's recipe for chicken liver pate is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture to the dish.