CarnivorousCarnivore recipes › Organ meats
Chicken Liver Pâté
Silky, buttery pâté that turns cheap chicken livers into something special. Makes 6 servings; chill before eating.
30 minTime
308kcal
14 gProtein
28 gFat
6 servingsMakes
Nutrition per serving; the recipe makes 6. Breakfast / Lunch.
Ingredients
- Chicken livers480 g (1.06 lb)
- Butter150 g (5.5 oz)
- Heavy cream60 g (2 oz)
- Saltto taste
Instructions
- Trim the livers of any sinew and pat dry.
- Melt a third of the butter and cook the livers over medium heat 3–4 minutes per side, until cooked through with no pink left (74 °C / 165 °F).
- Blend the livers with the remaining soft butter, the cream and a good pinch of salt until smooth.
- Spoon into a jar and chill at least 2 hours. Keeps 3 days in the fridge.
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