Chicken liver pâté recipe

11 ratings Rate
  • Serves 8
  • 5mins to prepare, 5mins to cook plus 1hr chilling time
  • 196 calories / serving
  • Freezable
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Chicken liver pate, day 3  HERO e85bd868 8cde 42a7 acbf c7dcd1a14c81 0 472x310

In a large frying pan, melt 50g (2oz) of the butter and gently fry the livers for 7-8 minutes, until the livers are thoroughly cooked.

Remove them from the pan. Add the onion, garlic and thyme and sauté for 2-3 minutes until they are soft and translucent.

Put the livers back in the pan, add the brandy and give the ingredients a good mix.

Transfer the mix to a food processor and blend with the remaining butter. Season and add pepper and pour into a serving dish.

Chill for at least 1 hour and serve with hot toast.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 150g (5oz) unsalted butter
  • 400g (13oz) chicken livers
  • 1 small onion, finely sliced
  • 1 garlic clove, finely sliced
  • pinch fresh thyme
  • 1tbsp brandy
  • freshly ground black pepper
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or
  • Energy 813kj 196kcal 10%
  • Fat 17g 24%
  • Saturates 10g 50%
  • Sugars 0.7g 1%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 1.1g Protein 9.1g Fibre 0.3g

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