2014-12-03 21.34.01

Chicken liver pate

December 3, 2014

There are certain foods we can’t stand as kids, yet we deeply fall in love with them as adults. Maybe it’s their strong taste, the texture or even the color, but many of us, as children, couldn’t even see on their plate, for instance, a lamb steak. Or in this particular case, some homemade chicken liver pate.

I remember my mum and dad preparing this dish close to Christmas each year, and me, making a wry face every single time. I rediscovered this homemade appetizer a few years ago, when a co-worker brought a casserole for the lunch break. The next day, I was at the market, buying fresh ingredients in order to make it. I couldn’t even understand how in the world I could eat for so many years the canned version of it, knowing it’s full of nasty ingredients. But as they say, it’s never too late to readjust towards the good path.


500 grams chicken liver
500 ml milk
500 ml water
150 grams salted butter
1 small onion
3 boiled yolks
100 ml heavy cream

Boil the chicken liver in milk mixed with water until well done. Even if you plan to add some salt to this dish, do not do this in the boiling process, because it will harden the liver. Separately, boil three eggs in order to get some hard yolks. After the liver is done, rinse it with cold water and put it in the food processor. Add the yolks and give them a few cuts by pressing the button repeatedly. In a frying pan, melt the butter and add the chopped onion. Let the onion cook at minimum heat for about 5 minutes. Cool the butter mixture for a couple of minutes, then add it in the food processor, over the liver and yolks mix. Add the cream and mix well, until you will obtain a creamy and fluffy paste. Add pepper and any other spices of choice, them mix a few seconds again.

Put it in the refrigerator for at least half an hour before eating it. You can keep up to four days in a covered casserole. Enjoy with slices bell peppers or low carb toast.

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