This sumptuous chicken liver pate recipe makes a nice aristocratic appetizer with salad and an all veggie dish.
(For salad ideas, be sure to check out my salad pages for super delicious recipes!)
This is a wonderfully easy chicken liver recipe to prepare and it's so perfect for light lunch or part of an elegant dinner. Isn't that right, Chef?!
1 cup of butter
225 g of chicken liver
2 tablespoons of brandy
1½ teaspoon of sage, chopped
1 garlic clove, also chopped
2/3 cup of cream
Salt and pepper to taste
bay leaves (for garnish)
Melt 3 tablespoons of butter in a large pan over a medium heat.
Cook the chicken livers until they’re brown outside and pink in the middle. This should take about 3 - 4 minutes.
Then, place the heated livers in a food processor. Blend until chopped very fine.
Stop the processor to add the brandy, sage and garlic. Then add ½ cup of butter to the mixture. Blend until smooth.
Finally, add the cream, and some salt and pepper. Continue blending until everything is very smooth.
Spoon the pâté mixture out into a dish and ‘flatten’ out the surface.
Melt the rest of the butter and pour over the pâté. Add bay leaves to decorate and let cool. Place in your refrigerator to finish cooling.
For a nice variation, I really like to sprinkle some chopped parsley as well before letting the butter cool! This adds a wonderful color and texture to your dish!
Like I mentioned when we started, this chicken liver pâté recipe is perfect with salad and vegetables!
But if you can't wait for dinner, try this nice little snack idea:
When ready, spread it over your favourite gourmet crackers or bread.
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