Chicken pate

Pate is a luxurious appetizer that is deceptively easy to make. This chicken liver pate is a classic recipe that is enjoyed by many cultures for good reason.

Nigella’s Chicken Liver Pate is made with chicken liver, bacon, shallots, brandy, cream, parsley, salt, pepper, and butter whipped into a smooth and savory spread that takes just 30 minutes to be ready!

This classic chicken liver pâté is easy to make at home. The perfect appetizer for parties & gatherings, it's best made the night before.

If you are looking for an simple recipe for Easy Chicken Pâté made with chicken meat, not liver, you are at the right place! This easy chicken pâté recipe is a game changer. It’s healthy, packed with protein, and an absolute favorite in our house. Eat it for breakfast, lunch, spread it on finger food, you choose!

This Mary Berry Chicken Liver Pate recipe is made with chicken livers, onion, garlic, butter, and seasoning. It takes 25 minutes to prepare and serves 6.

The most nutritionally dense food on the planet, beef liver pate is one of my favorite ways to add nutritional value to my diet. While it might look intimidating, making pate at home is really easy and requires only a few ingredients. If you want to reap the benefits of this superfood without the downside, it's important you only use grass-fed and grass-finished liver. With a few tips and tricks, you will learn how to make delicious pate at home, even if you haven't been a fan of eating…

This ridiculously easy chicken liver pâté takes only 20 minutes, but the best flavor develops after chilling! Serve this dip with crackers.

This simple recipe for Brandied Chicken Liver Pâté will give you enough pate to fill two 170ml pots or ramekins. The pâté is very rich and full of taste and can be eaten with crackers or Melba toast.

From the Kitchen Window column

Adapted from The Book of Schmaltz by Michael Ruhlman The jelly was something I added, because once I spread the pureed pâté mixture in my covered mold, I thought it would make a nice presentation. People get weird about things that are jellied, so it’s optional. But if you decide to make it, you can use a ruby port, like I did, or marsala, sherry, or even a sweet dessert wine, like sauternes, late harvest riesling or muscat. If you don’t have chicken fat, or schmaltz, or duck fat, use melted…