Cheat's Chicken Liver Pate

READY IN: 1hr
Recipe by Chrissyo

I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.

Top Review by eva_anita

I made this only with 250g butter, cloves and allspice (allspice as a substitute for mace). I used Curvoisier Brandy. This is the 2nd time I am making this as it is really tasty, inexpensive and I can freeze it as well. It is a great recipe, thank you so much for posting!

Ingredients Nutrition

Directions

  1. Separate livers from the gall bladders.
  2. Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
  3. Fry onions and garlic in 250g butter until soft.
  4. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
  5. Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
  6. Then place in a food processor and blend until smooth.
  7. Adjust seasoning if required.
  8. Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
  9. Put into the fridge until required.

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