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Homemade Chicken Liver Paté

Homemade Chicken Liver Paté

Smooth chicken liver paté can easily be made in your own kitchen for a fraction of the price and great mouthwatering flavor.
By Audrey Ling

Homemade Chicken Liver Paté

I simply love paté. I love it so much I could eat only paté for a meal.

There aren’t a lot of places in Singapore that sell paté, and if there are, they are damn expensive, not to mention lacking in variety and quality. I decided to try making it for myself at home so that I can find out more about what ingredients go into making such a wonderful recipe.

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Checkout more of my breads and spread perfect for appetizers here.

Homemade Chicken Liver Paté
 
Smooth chicken liver paté can easily be made in your own kitchen for a fraction of the price and great mouthwatering flavor. The Complete Book of Party Food & Appetizers’ by Bridget Jones.
Author:
Recipe Type: Appetizer, Dip
Ingredients
  • Unsalted butter: 40g (2 tbsp) + 25g (1 tbsp) + 40g (2 tbsp)
  • Chicken liver: 400g, sliced into chunks
  • Shallot: 3 (large), finely chopped
  • Garlic: ½ clove, finely chopped
  • Dill: 1 stalk, finely chopped
  • Ground nutmeg: ½ tsp
  • Salt: 1.5 tsp
  • Milk: 2 tbsp
  • Ground blackpepper: 1 tsp
  • Toasts or crackers to serve with
Instructions
  1. Heat 2 tbsp butter in wok.
  2. Fry liver in butter till browned, about 4 min.
  3. Remove from heat and place into blender.
  4. Heat 1 tbsp butter in wok.
  5. Fry shallots over low heat for 5min till soft and translucent.
  6. Add garlic, dill and nutmeg. Fry for another 2 min.
  7. Add shallot mixture into blender, together with 2 tbsp butter, salt, milk and blackpepper.
  8. Process blender until paté is smooth.
  9. Leave in fridge to chill overnight before serving with toasts or crackers.
 

 

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