Spreading chicken liver pate

    5 hours

    A family recipe, this pate has a roux base, and is softer than geletine based pate, making it great for spreading on toast. Pate is a flexible dish - this could be made with lamb or calf liver, or peppers could be mixed in with the onions

    26 people made this

    Serves: 8 

    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • herbs to taste
    • a little oil for frying
    • 300g chicken livers
    • 50g butter
    • 2 tablespoons flour
    • 125ml milk

    Prep:20min  ›  Cook:15min  ›  Extra time:4hr25min  ›  Ready in:5hr 

    1. Fry the onions, garlic and herbs until the onions are soft and are starting to colour. Remove from pan and set aside
    2. Fry the livers until cooked through.
    3. Meanwhile melt the butter in a saucepan, add the flour and after letting the flour cook in the butter for a minute, add the milk - little by little, ensuring the paste remains smooth. You will be making a roux sauce base, but you want to stop before it becomes liquid. The mixture should still be thick, and come away from the sides of the pan.
    4. In a blender, mix the onions with the roux and blend until smooth. Add the cooked liver. Blend to the desired texture (smooth or chunky)
    5. Line a terrine with baking parchment and spoon the pate into it.
    6. Chill for at least 4 hours in the fridge.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


     -  03 Dec 2010


    Altered ingredient amounts. Fab recipe..so easy to make. I added juice of an orange...great !!!!  -  03 Dec 2010


    Easy to make, recipe easy to adjust...I added sage and thyme. Next attempt will try more liver and less roux  -  16 Sep 2015