30-minute recipes/ New Year's Party appetizers/ Starters

Quick Chicken Liver Pâté

Quick chicken liver pâté, a delicious cold appetizer to feed a crowd. It has a smooth, creamy texture and it goes very well with any kind of bread, crackers, breadsticks and more.

It’s an excellent appetizer for parties and gatherings, and it’s sure to impress the guests. No one will ever believe it is a homemade pâté.

A white plate with a rameskin of chicken liver pâté and slice of bread with pate garnished with parsley

Chicken liver might not be something that a lot of people enjoy. But apart from the endless list of vitamins and minerals that it contains, it is actually really tasty if cooked properly. I don’t really like boiled liver in chicken soups, and prefer grilling or roasting.

Grilling would probably be the first choice though. I remember when I was little (and very fussy), that chicken liver was one of the very few foods I was actually happy to eat.

Mum used to grill it and serve it with polenta and sour cream. Now, that is a proper feast, trust me! And because everything was so fresh and made in the house, you knew that the taste was the proper one.

It’s a bit different from the store-bought chicken liver pâté, but that’s because it has no additives, and all the nastiness. I don’t even want to know what actually goes into those ones.

Collage of 4 photos to show step-by-step instructions how to make a quick chicken liver patee

My recipe of quick chicken liver pâté is without alcohol. Most of the store-bought versions would most certainly have alcohol added. I don’t really drink alcohol, so, since you’d never find any bottle of any kind of alcohol in our house, I don’t really buy any specially for cooking.

I guess everyone’s taste is different, and while alcohol might add that extra something to certain dishes, leaving it out is not the end of the world for sure.

Now, storing the pâté is very important. I would’t leave it in the fridge for more than two days, and I would advise to consume it within a day. Sealing it with butter helps keep it fresh, so that’s one step not to be skipped.

I usually transfer the pâté to ramekins and cover them with clingfilm and then refrigerate. Even if you buy ready-made ones, I think it’s still better to transfer them to a different dish and not leave them into the can/package it comes with after you open it.

A slice of bread with chicken liver pâté spread on it, and in the background a white plate with a white rameskin of chicken liver pate

With the holiday season not too far away now, this chicken liver pâté is perfect for your Christmas and New Year Eve party together with a nice smoked salmon pâté. Best to make it the night before and refrigerate, so you can then enjoy it cold the day after.

The butter will then have plenty of time settle, and the pâté will taste just right. I have never tried to freeze it, not quite sure if that would be ideal though, it’s one of those dishes I would rather have while it’s fresh.

I did not use any strong herbs, but thyme, bay leaves or nutmeg would be a good choice. You might want to add a clove or garlic too, but I decided to keep it simple, but tasty. So, will you give it a go? As with any other pâtés, best to avoid in pregnancy though, especially if not stored properly.

As gutted as I was, I did not have any with both pregnancies. Not that I did not miss during those long 9 months, but I guess better safe than sorry. Otherwise, just enjoy, it’s delicious!

A rameskin of chicken liver pâté with parsley around it

 

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5 from 3 votes
Quick chicken liver pâté
Print
Quick Chicken Liver Pâté
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Quick chicken liver pâté, a fantastic cold appetizer to feed a crowd. It has a smooth, creamy texture and goes really well with any kind of bread, crackers, breadsticks and more. Best served cold from the fridge.

Course: Appetizer
Cuisine: Romanian
Servings: 2 pots
Calories: 541 kcal
Ingredients
  • 350 g fresh chicken liver
  • 1 red onion
  • 1 carrot
  • 3 tbsp full-fat cream cheese
  • 4 tbsp butter
  • 1 tsp olive oil
  • 1/4 tsp ground pepper
  • 1 tsp freshly-chopped parsley
Instructions
  1. Rinse the chicken livers with cold water, then gently pat fry with kitchen paper.

  2. Heat up a grilling pan and grill the livers on both sides for about 6-7 minutes or until cooked through. Chop roughly and set aside.

  3. Chop the onion and carrots, and add them to a pan together with the olive oil and one tablespoon of butter.

  4. Sautee for about 3 minutes until soft, then add the chopped chicken livers and stir continuously for 2 minutes.

  5. Add the cream cheese, ground pepper and half a teaspoon of parsley and stir to combine.

  6. Use a hand blender to blend until smooth.

  7. Transfer the chicken liver pâté to two ramekins, melt the remaining butter, then pour it over the pâté. 

  8. Leave to cool, then cover with clingfilm and refrigerate. Serve cold, garnished with parsley.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Quick Chicken Liver Pâté
Amount Per Serving
Calories 541 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 21g 105%
Cholesterol 688mg 229%
Sodium 420mg 18%
Potassium 610mg 17%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 32g 64%
Vitamin A 509.7%
Vitamin C 45.1%
Calcium 6.5%
Iron 88.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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6 Comments

  • Reply
    Jay
    September 22, 2017 at 10:15 pm

    Looks delicious 🙂

  • Reply
    Ronit
    September 23, 2017 at 5:03 pm

    Looks delicious! I’ve made liver pate quite a few times, but never added carrots to it. Sounds very interesting! I’ll try it next time. 🙂

  • Reply
    Of Goats and Greens
    September 27, 2017 at 12:13 pm

    Nice! I save up chicken livers until I have enough to make pate — yours sounds like the next recipe I should try. Thanks for sharing at Fiesta Friday!

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