Chicken Liver Pâté

Talk about easy, this pâté is a real crowd pleaser even for people that say they don’t like pâtés.  You can substitute the pears for apples if you like.  Serve this pate with crackers and crusty bread and a nice preserve.


Chicken Liver Pâté


200g Unsalted butter, at room temperature

250ml Chopped white onion

125ml Chopped pears

500g Chicken livers, rinsed, deveined and chopped

10ml Cumin

30ml Honey (if needed)

8ml Salt

50ml Brandy


In medium  skillet heat 60ml butter over moderate heat until foam subsides and cook onion, pears and chicken livers with cumin and salt, stirring occasionally, until livers are just cooked through, about 10 minutes.  Add brandy and cook, stirring, 1 minute longer.

Remove skillet from heat and allow to cool.  In a food processor, purée the mixture with the remaining butter until smooth. Transfer pâté to ramekins and smooth top.  Allow pâté to set in the refrigerator before wrapping.


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