Chicken Liver Pate

Chicken Liver pate

Chicken Liver pate

Chicken liver pate has number of nutrients, vitamin A, riboflavin, folate, iron and protein. Some people are not eating chicken liver because it contains rich cholesterol and toxins.
Preparation time- 5 minutes
Cooking time- 25 minutes

Ingredients                                                        quantity
Lard                                                                    40g
Streaky bacon, diced                                         100g
Onion, chopped                                                 70g
Chicken livers                                                    300g
Garlic, crushed                                                  ½ cloves
Thyme, dried                                                     pinch
Bay leaf                                                             1
Red wine                                                           100ml
Orange juice                                                      50ml
Butter, cold blocks                                            150g
Brandy                                                              30ml
Thickened cream                                              50 ml
Pepper and salt                                                to taste

1. Heat the lard in a frying pan adds the bacon and onion. Sauté for 3 to 4 minutes, add the chicken livers and garlic to the pan and continue sautéing to seal the livers, taking care not to cook them through.
2. Place the sautéed ingredients into a small roasting dish or deep pan. Add the thyme, bay leaf, red wine, and orange juice to the sautéed ingredients and place the dish into an oven pre-heated to 180C. Allow to cook for 15 minutes or until the liquid in the dish becomes clear. Strain the pan liquids into a saucepan, place on the stove and reduce until they become syrupy. Pour the syrup back over the livers.
3. Place the cooked ingredients into a food processor and blend to a fine paste. While the mixture is blending, add small blocks of cold butter, a little at a time, so that it evenly blends into the paste. Place the blended mixture in to a basin and allow cooling to about blood temperature. Add the brandy and cream mix in well. Correct the seasoning.
4. Pour the pate into individual timbale moulds. Tap the filled moulds firmly on the bench several times to remove any air bubbles trapped in the pate. Refrigerate for several hours to allow the pate to set.
5. To remove the pate from the mould, run a thin bladed knife around the inside edge of the timbale to loosen the pate from the side. Taking care not to get the pate wet, place the timbale into a container of hot water for a couple of seconds, remove, and then shake the mould to turn out the pate. Serve the pate on a bed of lettuce, accompanied with crackers, rye bread, or toast.


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