Homemade Chicken Liver Pâté made without alcohol, 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.
- 350 g fresh chicken liver
- 1 red onion
- 1 carrot
- 3 tablespoon full-fat cream cheese
- 4 tablespoon butter
- 1 teaspoon olive oil
- ¼ teaspoon ground pepper
- 1 teaspoon freshly-chopped parsley
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Rinse the chicken livers with cold water, then gently pat dry with kitchen paper.
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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.
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Chop the onion and carrots, and add them to a pan together with the olive oil and one tablespoon of butter.
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Sautee for about 3 minutes until soft, then add the chopped chicken livers and stir continuously for 2 minutes.
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Add the cream cheese, ground pepper and half a teaspoon of parsley and stir to combine.
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Use a hand blender to blend until smooth.
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Transfer the chicken liver pâté to two ramekins, melt the remaining butter, then pour it over the pâté.
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Leave to cool, then cover with clingfilm and refrigerate. Serve cold, garnished with parsley.
- 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.
- 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.