Homemade Chicken Liver Pâté, a delicious cold starter 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, especially at Christmas and New Year, and it's sure to impress the guests. Healthy, quick, and super delicious, my liver pate might be made without brandy, but it's the best you can possibly get.
Rinse the chicken livers with cold water, then gently pat dry with kitchen paper.
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.
Chop the onion and carrots, and add them to a pan together with the olive oil and one tablespoon of butter.
Sautee for about 3 minutes until soft, then add the chopped chicken livers and stir continuously for 2 minutes.
Add the cream cheese, ground pepper and half a teaspoon of parsley and stir to combine.
Use a hand blender to blend until smooth.
Transfer the chicken liver pâté to two ramekins, melt the remaining butter, then pour it over the pâté.
Leave to cool, then cover with clingfilm and refrigerate. Serve cold, garnished with parsley.