Chicken Liver Pate

Healthy Food, Wanna Taste! Cook It Fast and Serve.

Add cleaned livers, garlic, peppercorns, thyme, softened butter and other ingredients. Then cook it fast and serve.

  • To prep

    15 Mins
  • To cook

    20 Mins
  • Level

  • Yields



  1. Step

    0 Min

    Using a small, Sharp knife, Carefully trim away any discolored liver and all the connecting tissue, and discard. This will leave you with about 500g cleaned livers. Place in a bowl, cover and set aside in the fridge while you prepare the reduction.peel and slice the eschalot.

  2. Step

    6 Min

    Make a reduction:Place the port, garlic, peppercorns, thyme and eschalot in a pan, and bring to the boil over high heat. Reduce heat to medium-high and simmer rapidly for 5-6 minutes, until the liquid is reduced by half. Strain through a fine sieve, discarding the solids. Set aside to cool to room temperature.

  3. Step

    2 Min

    Sear the livers: Heat half the oil in a frypan over high heat, add half the livers and cook, turning, for 1-2 minutes until lightly browned all over. Remove, then repeat with remaining olive and livers.

  4. Step

    5 Min

    Process to a paste: Place liver in a blender or food processor and process until smooth. Add the port reduction, process to combine, then add the softened butter, in 2 batches, through the feed tube and process until smooth. Season with salt and pepper. Spoon into a serving bowl, cover surface of pate with plastic wrap, then refrigerate for 1-2 hours until set. The pate will keep, covered in the fridge, for 2-3 days.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

You May also Like

Warning: A non-numeric value encountered in /home/admin/ on line 1151

Warning: A non-numeric value encountered in /home/admin/ on line 1151

Leave a Reply

All fields and rating are required to submit a review.