Chicken Liver Pate

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Easy pate w/ fall spices.

Preparation time: 15
Cooking time: 10

Difficulty: Medium - experience needed
Serves: 10


1 lb chicken livers, trimmed
1 onion, diced
1 stick of butter
1/2 tsp ground clove
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 tsp dried mustard
1/2 tsp ground pepper
Sea Salt to taste
4 tsp Brandy


Melt butter in saucepan over medium heat. Add onions and saute for 2 minutes. Add livers and saute until browned on outside and still slightly pink inside - about 8 minutes. 1 minute before livers are finished, pour in Brandy and stir.

Pour contents of pan into blender and puree. While blending, pour in spices and continue blending until mixture is smooth. Pour mixture into ramiken and chill.

Optional: If you have duck fat, melt enough in a pan to cover the top of the pate in the ramiken. Alternatively, you can melt butter, seperate the fat, and pour the clarified butter over the pate in the ramiken.


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