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Chicken Liver Pate

Published Thursday, 12 August, 2010 by Kate Stephenson

Serves 8



  • 175g butter
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 500g chicken livers, chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1 bay leaf
  • pinch of thyme
  • salt and pepper


1. Melt 125g of butter in a frying pan. Add onions, garlic and fry until soft.

2. Add the chicken livers and fry for a further 3 minutes.

3. Add Parsley, bay leaf, thyme, salt and pepper to taste.

4. Cook for another 2 minutes then remove bay leaf.

5. Cool and pound mixture with a wooden spoon or purée in a blender then melt the remaining butter and add to the mixture.

6. Pack into a mould lined with tin foil, cover with plastic wrap and chill.


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