Chicken liver pâté is a smooth, savory spread made from gently cooked chicken livers blended with butter, aromatics, and subtle seasoning. Known for its rich flavor and velvety texture, this classic dish is a staple in French and Central European cuisine. Served chilled, chicken liver pâté is ideal as an appetizer with toasted bread, brioche, or fresh vegetables, and it works equally well for everyday meals or festive occasions.
Chicken Liver Pate
Print RecipeIngredients
- 50 Dekagram (dkg) chicken liver
- 1 Piece onion, big
- 10 Dekagram (dkg) butter
- 1 Tea spoon (tsp) salt
- 2 Peck black pepper, grated
- 2 Tea spoon (tsp) marjoram
- 1 Table spoon (tbsp) olive oil
Instructions
Generally people are buying pate in markets but it is not so di!icult to prepare it, just try it. Chop the onion, toast on oil with salt and pepper and add the cleaned and shreded chicken liver. Later on add the marjoram and cook approx 10-15 minutes. Once the liver is so”, remove from heat and put into blender, add the butter and make it puree. Put into forms and take it in refrigerator until serving. You can dish up with toast and fig jam or spring vegetalbles (onion and radish).
