Chicken Liver Pate Recipe

I just wonder why pate in some restaurants can be so overpriced. I bought one packet of fresh chicken livers from NTUC Fairprice at under $2 and I could make an entire ramekin of pate that lasted me and my husband over a few days. We spread it over toast in the mornings and even used it in banh mi for dinner. So yummy. So affordable. And so easy to make. The reason why I prefer chicken livers over pork livers is that they do not have a strong stench like pork does and I do think they are much more richer and creamier too. Give it a try!

Chicken Liver Pate 1

Chicken Liver Pate Recipe

Ingredients (for one 4″ ramekin)
300g chicken livers
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
salt & freshly cracked black pepper
1 1/2 tbsp unsalted butter
1 tbsp tomato ketchup
1 tbsp olive oil

1. Heat olive oil in pan and saute the garlic and onions.
2. Add the chicken livers and stir fry them till cooked through. Season with salt and pepper.
3. Transfer the chicken livers to a food processor and blend into a paste. Add butter and ketchup and blend again till thoroughly mixed. Adjust the seasonings to your preference.
4. Transfer the pate to a ramekin, wrap in cling film and chill in fridge for at least 2 hours.

Recipe adapted from My Take On Food

Chicken Liver Pate 2

And once this is ready, you can use it as a spread over toast, crackers, sandwiches, anything that you fancy, really. It’s so versatile and delicious. Enjoy!


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