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How To Make Smooth Chicken Liver Pate In One Pan

Welcome to how to make smooth chicken liver pate in one pan. I will start by saying that I absolutely love chicken liver pate. I mean who doesn’t? The lovely flavours of chicken liver into a smooth pate that you can’t just have one spoonful of.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 394kcal



  • Soak chicken livers in the milk. Remove sinew bits and dry the chicken livers on a tea towel or kitchen towel until they are completely dry.
  • Melt butter in your large pan and then sauté the livers and add the salt and pepper.
  • Add the brandy and carry on cooking the liver until lightly cooked. Drain the livers from the pan and set aside.
  • Reduce stock in the pan by half and add the garlic, yoghurt and the tomato puree.
  • Place the livers pack in the pan and using a hand blender, blend the mixture in the pan until you have smooth pate.
  • Test it to make sure it has enough garlic and brandy for your taste buds and then allow to cool.
  • Serve with French crusty bread.


This chicken liver pate can be frozen. So if you fancy making it in bulk and then you can freeze it in containers and then use it as you please.


Calories: 394kcal | Carbohydrates: 2g | Protein: 35g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 723mg | Sodium: 256mg | Potassium: 477mg | Fiber: 0g | Sugar: 0g | Vitamin A: 22550IU | Vitamin C: 36.6mg | Calcium: 37mg | Iron: 18.1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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