Chicken Liver Pâté #2

Chicken Liver Pâté #2

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Servings: 4
Calories: 242


  • 1 oz butter for frying
  • 1 clove garlic crushed
  • 1 onion finely chopped
  • Salt and pepper
  • 8 oz chicken livers trimmed
  • 1 tsp Worcestershire sauce
  • 2 oz butter creamed
  • 1 tbsp brandy


  • Heat the butter in a frying pan and add the garlic, onion, salt and pepper. Fry gently until the onions have softened, but not coloured.
  • Increase the heat and stir in the chicken livers. Saute for about 2 minutes on each side, stirring continuously, until just cooked through.
  • Add the Worcestershire sauce and stir.
  • Put the contents of the frying pan into a food processor, or liquidizer, and blend for 1/2 - 1 minute until just smooth.
  • Add the creamed butter and the brandy to the processor and process again until the pate is smooth.
  • Transfer the pate to 1 large dish, or 4 individual serving dishes, and refrigerate until required.
Calories: 242 kcal
Carbohydrates: 4 g
Protein: 10 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 241 mg
Sodium: 208 mg
Potassium: 191 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 6814 IU
Vitamin C: 13 mg
Calcium: 19 mg
Iron: 5 mg
Ingredients Liver, Offal
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