Chicken liver pâté







Cook Time

00-00 Min


  • 450g/1lb chicken livers
  • 50g/2oz butter
  • 1 teaspoon brandy
  • 2 eggs, hard-boiled
  • 1 onion, roughly chopped
  • Clean the livers thoroughly. Fry in a large frying pan over a medium-high heat with the butter and brandy.
  • In a blender or food processor, purée the livers, eggs, onion and any cooking juices in the pan. Transfer the mixture to a serving dish. Cover with foil, then put a weight such as a plate on top. Chill overnight.
  • Serve at room temperature.


  1. Ensure chicken liver is fresh and properly cleaned.
  2. Cook thoroughly to eliminate any harmful bacteria.
  3. Refrigerate promptly to avoid spoilage.
  4. Use clean utensils and surfaces to prevent contamination.
  5. Follow recipe instructions precisely for safe preparation.
  6. Be mindful of allergies; communicate ingredient details if sharing.
  7. Store in airtight containers to maintain freshness.
  8. Consume within recommended time frames.
  9. Practice good hygiene throughout the cooking process.
  10. If in doubt, seek professional advice or consult reliable sources.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}