Chicken Liver Pâté


I love chicken liver pâté. I think I could eat everyday bread with pâté and scallions without getting sick. Unfortunately, store bought pâté is full of chemicals. I often find myself at the grocery store, standing in front of a shelf, reading the tag, getting scared, putting the tin back on the shelf and leaving immediately. That is why I make my own pâté. It’s tasty and it’s not time consuming.

  • 700g chicken liver (with the connective tissue cut out)
  • 2 cups milk
  • 200g chopped onion
  • 40g butter
  • ¼ cup water
  • 20g raisins
  • 2 tsp chopped fresh thyme
  • 2 Tbsp of brandy
  • 50ml of cooking cream
  • ¼ tsp nutmeg
  • salt and pepper
    Ingrediente pate


  1. Soak the chicken liver in the milk and refrigerate it for at least 2 hours. Drain them.
  2. In a large skillet melt the butter over medium heat. Add the onions and cook until soft (5-7 minutes).
  3. Add the liver, raisins, thyme and water and cover the skillet with a lid. Cook for about 15 minutes, stirring occasionally, until the liver is a little pink in the middle. Please don’t overcook it!
  4. Add the brandy, simmer for a minute and remove from the heat. Add salt, pepper and nutmeg.
  5. Place the liver mixture in the food processor and blend it until smooth and creamy.
    Ficat preparatPate prezentare

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