Chicken Liver Pâté
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Chicken Liver Pâté Recipe
If you are a fan of chicken livers, then this quick and easy chicken liver pâté recipe is just the thing for you. Labeled as a superfood, chicken livers are packed with goodness and good for you. This chicken liver pâté is a perfect lunch, or breakfast snack, and can even be packed in with other snacks for a picnic.
Some people prefer the chicken liver pâté to the classic chicken livers recipe. My wife is one of them. She is not fond of the taste of the cooked chicken livers on bread, but she loves the taste of the chicken liver pâté, especially spread on baked bacon flavored crackers. Speaking of which, it is a good way to get your children to eat chicken livers. The benefits of chicken livers are just what children need, growing up.
The traditional chicken livers recipe is a bit spicy with peri-peri sauce added as an ingredient. That is why we created a spicy version of this chicken liver pâté recipe. If you do not like the spiciness of this chicken pâté recipe, omit the Cayenne pepper. You can also replace the Cayenne pepper with a pinch of paprika. It is a good alternative and tastes good too.
We are happy you are here and hope you enjoy this chicken liver pâté recipe. Please let us know what you think of this recipe.
Thanks, and happy cooking.
Welcome to The Cooking Cat, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.
Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Melt half the butter in a large frying pan and cook the onions over medium heat until soft and translucent
- Add the garlic, spices, seasoning, and the chicken livers. Cook gently, stirring occasionally for about 10 minutes until they are evenly browned. Season to taste
- Allow the mixture to cool, then transfer to a blender with the rest of the butter. Blend into a soft pâté. Transfer to a serving dish and chill before serving on toast or crackers.Chefs Note: If you plan to store the chicken liver pâté. Seal the pâté with 60 ml clarified butter.
Current Rating
3.89 from 9
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Nella Combrinck
My husband loves chicken livers. Now my kids love the pâté on toast too. Thanks for sharing this chicken liver pâté recipe. Makes my life easier. ❤️🍷 5.00Respond to Comments
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Gabriel Schwartzman
Fantastic, quick, and easy chicken liver pâté recipe. Tasted good on crackers and I love the trick with the sherry. 5.00Respond to Comments
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Melissa Newhall
Thanks for sharing this great and easy pâté recipe. Tastes real good. Will see what it is like after it comes out of the freezer. Holding thumbs. ☃️⛄🧊 5.00Respond to Comments
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Selma Sinclair
I am a regular visitor to your site and always watch your homepage for new recipes. I thank you for your informative newsletter and for sharing ideas. The article on clarifying butter was very insightful and useful. I have been cooking for 20 years and this is the first time I have learned this trick. From now on I will store all my preserves in this way. It does and the preserves definitely last longer. Thanks for sharing this chicken liver pâté recipe. It is delicious. Cheers and talk soon. Love, Selma. 5.00Respond to Comments
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Lance September
This is a wonderful chicken liver pâté recipe. By far the best I have tried. Thanks for the spicy suggestions. I prefer paprika to the Cayenne pepper, but both taste good. Not sure without it though. Chicken livers just taste better spicy. 5.00Respond to Comments
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