Homemade Creamy Chicken Liver Pate Recipe

Homemade Creamy Chicken Liver Pate picture


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Butter1⁄4 Cup (4 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped peeled cored apples1⁄2 Cup (8 tbs)
 Chicken livers1 Pound, trimmed and cut in half
 Bay leaf1
 Salt1 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Dried crushed thyme/1 teaspoon chopped fresh thyme1⁄2 Teaspoon
 Dried crushed marjoram/1 teaspoon chopped fresh marjoram1⁄2 Teaspoon
 Heavy cream2 Tablespoon
 Brandy2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1134 Calories from Fat 700

% Daily Value*

Total Fat 79 g121.7%

Saturated Fat 43 g215%

Trans Fat 0.3 g

Cholesterol 1727.1 mg

Sodium 2684.9 mg111.9%

Total Carbohydrates 19 g6.5%

Dietary Fiber 4.1 g16.4%

Sugars 9.2 g

Protein 80 g159.1%

Vitamin A 1049.7% Vitamin C 199%

Calcium 16.8% Iron 248%

*Based on a 2000 Calorie diet


Melt the first 1/4 cup butter in a frying pan.
Add the onions and saute over medium heat 3 minutes.
Add the apples and continue cooking until the apples and onions are transparent.
Pour into the container of a blender.
Melt the second 1/4 cup butter, letting it foam up but not burn.
Add the livers, bay leaf, salt, pepper, thyme, and marjoram.
Saute over moderate heat until the livers are browned but still slightly pink inside.
Remove the bay leaf.
Add the livers to the onions and apples in the blender.
Blend, adding the cream, until the mixture is smooth.
For very smooth paste, press the blended liver mixture through a fine sieve.
Soften the last 1/4 cup butter.
Gradually incorporate the liver mixture into the butter.
Mix in the brandy and add salt and pepper to taste.
Pack into containers and press waxed paper or plastic wrap onto the top of the paste.
Refrigerate at least 4 hours before serving.