Creamy Chicken Liver Pate

Creamy Chicken Liver Pate is a spread made with chicken liver cooked together with onions, garlic, butter, cream and spices then processed into a paste that is then let to set in a ramekin, chilled then to be served as a spread on breads.

We made some liver spread before, that one was the Filipino version, less refined, a bit gritty, a bit sweet and spicy. While that version was quite rustic, it certainly is a Filipino favourite, especially when spread over a freshly baked pandesal-. Today we are making where that Filipino liver spread was inspired from, the Liver Pate. Liver pate can be made with pork, chicken, turkey, or duck liver, it can be baked on a terrine or cooked then chilled, it is quite common in the French and Scandian cuisine and is served over bread (toasted or not) and crackers.

I know liver is not for everyone, a lot are afraid with its texture and livery taste, don’t worry our recipe today is nowhere near that, in fact this recipe is more on the creamy and buttery side. The aromatics used on this liver pate blends well with the liver, toning down the gamey liver taste some liver pates are known for.