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Easy chicken liver pate being spread on a cracker.

Easy Chicken Liver Pâté

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  • Author: Betty
  • Prep Time: 15 minutes
  • Chill Time: 4 hours or overnight
  • Cook Time: 20 minutes
  • Total Time: 35 minutes plus chilling

Ingredients

Units Scale
  • 2 celery stalks with leaves
  • 4 whole black peppercorns
  • 6 cups water
  • 1 pound chicken livers
  • 8 oz butter (2 sticks)
  • 1/4 cup chopped onion
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground nutmeg
  • 1/8 tsp cayenne
  • 1/4 cup brandy


Instructions

  1. Place 5 or 6 cups of water in a saucepan along with the celery and peppercorns. Bring it to a boil, then reduce the heat and let simmer for 10 minutes. Throw in the chicken livers and continue to simmer for another 10 minutes. Drain the water and discard the celery and peppercorns.
  2. Add the livers to a blender or food processor along with the rest of the ingredients. Blitz until smooth, scraping down the sides a couple of times to ensure everything is blended.
  3. Scrape the pâté into a bowl or two ramekins and level off the top. Cover and place in the fridge to cool for 4 hours or overnight.
  4. To serve, allow the pate to sit at room temp for 15-ish minutes before serving with bread, crackers, or crunchy veggies.