Chicken liver pate

Jamie Oliver’s Chicken Liver Pâté is one of the best chicken liver recipes pate ever. This easy Chicken Liver Pate is made with chicken liver, onion, and other ingredients. It takes about 1 hour to prepare and serves about 6 to 8 people. This homemade Chicken Liver Pâté can be frozen for up to 1-2 months for later use.

The most nutritionally dense food on the planet, beef liver pate is one of my favorite ways to add nutritional value to my diet. While it might look intimidating, making pate at home is really easy and requires only a few ingredients. If you want to reap the benefits of this superfood without the downside, it's important you only use grass-fed and grass-finished liver. With a few tips and tricks, you will learn how to make delicious pate at home, even if you haven't been a fan of eating…

This classic chicken liver pâté is easy to make at home. The perfect appetizer for parties & gatherings, it's best made the night before.

French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don’t have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside…

This Mary Berry Chicken Liver Pate recipe is made with chicken livers, onion, garlic, butter, and seasoning. It takes 25 minutes to prepare and serves 6.

A rich and smooth chicken liver pate with apples and brandy that's perfect on apple slices or with crackers. Recipe adapted from Martha Stewart's Entertaining

Nigella Chicken Liver Pate is a rich and savory dish made from tender chicken livers, butter, onions, garlic, and brandy. It has a velvety texture and is named after the renowned chef Nigella Lawson. Enjoy it spread on crusty bread for a delightful appetizer.

here are no rules about French pâtés. Pork, chicken, rabbit or duck. Breast, cheek, belly or tripe. Squelched in a baguette sandwich with a few “cornichons”, baked “en croûte” in a flaky pastry cru…

This simple recipe for Brandied Chicken Liver Pâté will give you enough pate to fill two 170ml pots or ramekins. The pâté is very rich and full of taste and can be eaten with crackers or Melba toast.

Chicken liver pâté with no alcohol, a delicious cold appetizer. It has a smooth, creamy texture and it goes very well with any kind of bread.