Basic Chicken Liver Pate

    Basic Chicken Liver Pate

    Recipe Picture:Basic Chicken Liver Pate
    3

    Basic Chicken Liver Pate

    (28)
    1hour35min


    26 people made this

    Freshly made pate is so much better than the store bought variety. Serve with brown bread triangles or melba toast as a great appetiser or nibble.

    Ingredients
    Serves: 8 

    • 3 cups water
    • 500g chicken livers
    • 1 onion, thinly sliced
    • 30g finely chopped onion
    • 3 tablespoons cooking sherry
    • 185g butter, softened
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon ground nutmeg or allspice

    Directions
    Preparation:10min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. In a saucepan, combine water, chicken livers and sliced onion. Bring to a boil, reduce heat to low and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain and discard onions. Also remove and discard any hard portions of the liver.
    2. Place cooked livers in a blender or food processor and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper and nutmeg or allspice. Pulse to blend. With hands lightly greased, form pate mixture into a mound and place on a serving platter. Chill for 1 hour before serving.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (27)

    by
    2

    Used different ingredients. used brandy instead of sherry and also added 1 peeled clove of garlic to the simmering ingredients - awesome  -  13 Mar 2009

    1

    Very easy and very tasty! Probably a bit much butter for me as i prefer a stronger liver flavor. Definitely worth trying though!  -  03 Nov 2010

    by
    271

    Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onion. LET COOL. Trying to puree hot livers with the butter makes it soup. Puree the liver WELL. First you might need to scrape, and then you'll see the "rolling ball" stage . Keep going. You'll read another "following" stage before done. Liver when tested should be smoothe, like butter. I like to use 1/4 C shallots instead of onion for the final finish. Add the onion/shallot first, and run the processor until you can't see any bits larger than a peppercorn via looking at the side of the clear processor bowl. Add softened butter, but cut the butter into chunks for easer mising. Run for a but until no large chunks of butter. Then add sherry. Try not to use cheap grocery store cooking shery, use a nice sherry, it make a big difference. Mix to add sherry. I add about 1 to 2 Tbs of whole cream now, and run for about 1 minute. Mixture will be nearly soupy. Pour into oiled bowl/mold. You'll need more than 1 hour to chill, try 3 or 4 to set properly. Use a warm water bath for perfect unmolding. Enjoy!  -  08 Apr 2006  (Review from Allrecipes USA and Canada)

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