Chicken liver pate


Chicken liver pate

This is a very easy pate recipe. Perfect with a crunch baguette!

  • 500 g chicken livers
  • 1 onion, diced
  • 3 slices of bacon
  • 1 clove of garlic, sliced
  • 250 g organic butter
  • 100 ml port (be generous)
  • 1 tbsp fresh herbs such as rosemary, thyme, tarragon, or parsley, finely chopped.

Heat 60 g butter in a pan, add onion and garlic and sauté for 1 minute. Add bacon and chicken livers and sauté till opaque. Add herbs and white wine and reduce to just a moist consistency. Remove from pan and let cool.

Transfer all ingredients to a blender, add remaining butter and blend until smooth. Transfer to glass containers with a lid and refrigerate.

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