Chicken Liver Pate
From philfull 13 years ago
- 15 to make
- Serves 8
Chicken liver pate is so easy to make, and it freezes brilliantly too (in fact it's better when it's been frozen because the flavours combine even more). Just thaw for 8hrs, or reheat on defrost in the microwave. Read more Despite refraining from using butter for everything I make, this needs to use butter. (Oil or margarine just don't work as well.) See less
Ingredients
- 500g chicken livers- all the gristly white bits and blobby black bits removed. shopping list
- 1 large onion shopping list
- 1 tsp paprika (if desired) shopping list
- swig of sherry/brandy (if you've got) shopping list
- 1 tbsp butter shopping list
How to make it
- Melt the butter in a frying pan. Chop the onions and fry for 3 minutes in the butter. Now add the chicken livers and paprika (and brandy) and fry until the liver goes grey on the outside but still slightly pink in the middle (about 7 minutes). DO NOT over cook.
- Whizz until smooth using a handheld blender.
People Who Like This Dish 2
- trisha6341 Friendswood, TX
- melliegirl Ladysmith, South Africa
- philfull Auckland, NZ
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