Chicken Liver Pate Chicken Liver Pate

Chicken Liver Pate Image by: Chicken Liver Pate Author: Canadian Living

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

  • Portion size 2 servings
  • Credits : Holiday Best: 2005


Brandied Currant Sauce:


Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.

Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 minutes. Remover from heat. Add brandy; scrape into food processor.

Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.

Nutritional facts 15 mL : about

  • Sodium 53 mg
  • Protein 2 g
  • Calories 40.0
  • Total fat 1 g
  • Cholesterol 50 mg
  • Total carbohydrate 4 g


  • Iron 7.0
  • Folate 25.0
  • Vitamin A 54.0
  • Vitamin C 5.0
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Chicken Liver Pate