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    You are in: Home / Recipes / Chicken Liver Postej Recipe
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    Chicken Liver Postej

    Chicken Liver Postej. Photo by IngridH

    1/1 Photo of Chicken Liver Postej

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Nina la Danoise's Note:

    Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad.

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    Units: US | Metric


    1. 1
      Blend everything except the milk in a food processor. Pour into bowl and add the milk. Bake in ramekins in bain marie for 1-1 1/2 hour at 300F convection until set as a loaf. Serve warm. Can be frozen.

    Ratings & Reviews:

    • on April 12, 2010


      This is a very nice, very easy to make pate. I cut the recipe in half, as I'm the only one in the house that likes it, and used a very small loaf pan to bake it in. The cooking time was perfect. I used cognac, as I didn't have any port on hand; while it's good, I think I'll use port the next time. I loved how easy this was to put together, and that it isn't as full of fat as the other recipe I make. I haven't tried freezing yet, but this made enough that I definitely will. Made for PAC, Spring 2010.

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    Nutritional Facts for Chicken Liver Postej

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.3
    Calories from Fat 105
    Total Fat 11.6 g
    Saturated Fat 4.3 g
    Cholesterol 513.1 mg
    Sodium 524.6 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.0 g
    Sugars 1.8 g
    Protein 25.6 g

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