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    Home > Hors d'Oeuvres > Paté

    Exquisite Chicken Liver Paté Recipe

    Dec 9, 2023 by Judith Coates · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe·Leave a Review

    This is a lovely rich chicken liver paté which is so delicious and is one you can make at home very easily. This is so tasty and is great for family meals and entertaining, so a really good dish for everyone. Make it ahead a day or two if you can to give it time to mature, as it melds the flavors together which takes 2-3 days for best results. Exquisite!

    Light brown chicken liver paste wrapped in bacon on a white plate with a sprig of parsley.

    It will keep for a few days in the refrigerator and also needs a few days to mature so you can plan ahead and make it before you need it.

    If you can get free range chicken liver these will give you a better flavor, but if not don't worry it will be good anyway.

    This recipe will make enough for six to eight people.

    How To Serve This Liver Paté

    Serve your chicken liver paté either in thick slices with a green salad and freshly made mayonnaise or spread on freshly made toast or crispy French bread.

    More Tasty Paté Recipes

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    • Pork Liver Paté Recipe
    • Pâté de Campagne
    • Liver Paté
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    Print

    📖 Recipe

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    Light brown chicken liver paste wrapped in bacon on a white plate with a sprig of parsley.

    Exquisite Chicken Liver Paté Recipe


    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    • Author: Judith Coates
    • Total Time: 4 hours 5 minutes
    • Yield: 4-6 1x
    Print Recipe
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    Description

    This is a lovely rich chicken liver pate which is so delicious and is one you can make at home very easily.

    (Make this 2-3 days ahead of when you want to serve it to give it time to mature. Also, start marinating 2 hours before preparing to make the recipe.)


    Ingredients

    Units Scale
    • 12 ounce (350gm) chicken livers
    • 2 tablespoons of Madeira. Port or Brandy
    • 2 tablespoons white wine
    • 1 crumbled bay leaf
    • ½ clove garlic crushed or 1oz chopped onion
    • 2 ounce (50gm) firm bread soaked in a little milk
    • 4 ounce (110gm) cooked ham
    • 8 ounce (225gm) quality pork sausage meat
    • 3 ounce (75gm) streaky bacon with the rind removed

    Instructions

    1. Remove any tissues from the livers.
    2. Place the liver in a bowl with the wine and the Madeira (or port or brandy) the bay leaf and the onion or garlic. Leave to marinate for 2 hours.
    3. Remove the bread from the milk and squeeze dry.
    4. Now take all but 3 of the livers, and together with the bread, the ham and sausage meat, put through a fine mincer or food processor.
    5. Mix thoroughly and gradually add the rest of the wine marinade. The mixture will be fairly soft.
    6. Take a heavy knife and stretch the streaky bacon as thinly as possible.
    7. Line a 1½ pint oven-proof dish with the bacon rashes, allowing the rashes to extend over the rim of the dish.
    8. Place half the liver mixture over the bottom of the dish.
    9. Take the remaining chicken livers and cut them in half. 
    10. Place them on top of the liver mixture.
    11. Now place the remainder of the liver mixture on the top of the chicken livers.
    12. Fold the bacon rashes over the surface.
    13. Cover with a lid or tin foil.
    14. Stand the dish in a baking tin filled with hot water which comes half way up the dish, making a bain-marie.
    15. Bake in the center of a pre-heated oven 350 degrees F/177 degrees C/Gas 4 for about 1½ hours.
    16. Allow to cool and when cold place in the refrigerator for a few days to mature and let all the flavors blend.

    Notes

    Substitutions For White Wine (Always replace the liquid amount with something.)

    • apple Cider Vinegar (½ vinegar and ½ water)
    • chicken or vegetable Broth
    • apple Juice
    • white Grape Juice
    • white Wine Vinegar
    • ginger Ale
    • water

    Substitutions For Brandy (Always replace the liquid amount with something.)

    • fruit juices like:
    • white grape juice
    • apple juice
    • diluted peach, pear or apricot syrups
    • apple cider
    • apple cider vinegar
    • water

     

    • Prep Time: 35 minutes
    • Marinate: 2 hours
    • Cook Time: 1 hour 30 minutes
    • Category: appetizer
    • Method: oven
    • Cuisine: French

    Keywords: chicken liver pate recipe, appetizer, how to make chicken liver pate

    Did you make this recipe?

    Make this recipe then please show us by sharing and tagging us @lovefrenchcuisine on Instagram, so we can celebrate with you! 🤩

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    judith-coates-author

    Enchanté, Judith here, owner, home chef, food writer, & creator of this website offering appetizing French cuisine dishes. My goal is to remove all your misconceptions about French food being too finicky or too saucy, it's simply wonderful everyday eating! So, let us get cooking because that is what we are here for!

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