Peel and slice onions and cook over a low heat in a pan with 2 tablespoons of the fat.

When cooked but not browned add the livers, thyme and salt and pepper cook gently.

When cooked place in a blender until smooth check seasoning and adjust to taste.

Place in dish and chill you have now made chicken liver pate.

If you wish to keep the pate for a week.

Melt 2ozs of butter and skim off the top pour the rest over the top of pate to seal then keep in fridge

Chicken liver pate

chicken pate picture 1

A French recipe for salmon quiche

If you liked the Chicken liver pate try the Pork pate recipe

Terrine with basil recipe

veal and bacon terrine recipe

Return from chicken liver pate to the recipe index page

Duck liver mousse recipe

Pate de foie

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A Chicken Liver Pate recipe