Anati'S Chicken Liver Pate – a delicious recipe with chicken livers, celery, carrots, onion, Bay leaf, beef stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine broth and vegetables and half the onion in a pot, add bay leaf and pepper to taste, simmer for 15 minutes. Add chicken livers and simmer about 7 more minutes ( until just cooked but not too hard).
2
Take cooked livers out with fork.
3
Caramelize remaining half of onion in 4 tbsp butter on low heat until just golden brown ( about 10 min).
4
In a food processor combine caramelized onion and pistachios and process to a paste ( add a bit of the strained broth if too dry ). Add livers, the remaining butter and 8 tablespoons of the strained broth - minus amount added to pistachios if any, process until very smooth. Add brandy and liquor, process again.
5
Pour into loaf pan lined with plastic wrap and refrigerate a few hours until firm or over night. To serve flip pate onto a plater and peel off plastic wrap, if desired top with some onion jam.
443
kcal
Calories
27
g
Fat
11
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb. chicken livers, 2 celery stalks sliced, 2 carrots sliced, 1 onion sliced, and more.
Yes, Anati'S Chicken Liver Pate falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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