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Chicken Liver Pate

Chicken Liver Pate

Oxmoor House JANUARY 1983

  • Yield: 3 1/2 cups


  • 1 cup butter or margarine, divided
  • 2 pounds chicken livers
  • 2 medium onions, chopped
  • 1 small cooking apple, peeled, cored, and grated
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons brandy
  • 2 hard-cooked eggs (optional)
  • Fresh parsley sprigs (optional)


Melt 1/2 cup butter in a large skillet. Add livers, onion, apple, curry powder, salt, and pepper. Cook over medium-low heat, stirring occasionally, 30 minutes or until liquid is absorbed.

Spoon liver mixture into container of blender or food processor; process until smooth. Cut remaining butter into 4 pieces. Add butter and brandy; process until smooth.

Spoon mixture into a lightly oiled 3 1/2-cup mold. Chill several hours or overnight. Invert onto serving platter; garnish with chopped or sliced hard-cooked eggs and parsley, if desired. Serve pâté with crackers.


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Chicken Liver Pate Recipe