Buttered Chicken Liver Pate

by Editorial Staff


Prep Time 1 hr
Cook Time 1 hr 10 mins
Total Time 14 hrs 10 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 20)


  • 1 kg chicken thighs
  • 500 g chicken liver (s), frozen
  • 4 onion (s)
  • 2 packs sweet cream butter
  • 2 teaspoons marjoram
  • 5 carnation (s)
  • 1 bunch chives
  • 1 pinch nutmeg
  • 1 bay leaf
  • some salt and pepper
  • possibly water
Buttered Chicken Liver Pate
Buttered Chicken Liver Pate


  1. Halve the chicken legs and fry them in a non-stick pan, first with the oilier side down. Add the diced onions, cloves and bay leaf and season with salt and pepper. Reduce the heat, cover and simmer for about 1 hour. Turn it every now and then and add a dash of water if necessary.
  2. Then let it cool and separate the meat from the bones. Save the gravy and the onions.
  3. Thaw the chicken liver and cover it in a pan with approx. 2 - 3 tablespoons of butter for approx. 20 minutes in the escaping liquid over low heat. Season with salt, pepper and marjoram. Let cool down.
  4. Puree the chicken, including the gravy and onions, as well as the chicken liver including the gravy, adding 100 g of soft butter to the total amount in the food processor (possibly in portions). Add the chopped chives.
  5. Now draw a 15 x 20 cm rectangle on cling film of approx. 40 cm length with the soft butter, the butter layer should be approx. 3 - 4 mm thick. Spread a third of the chicken liver mixture on top, roll up into a roll and place in the refrigerator.
  6. The stated amount of ingredients makes 3 such pie rolls. They`re wonderful to freeze too.
  7. After a few hours in the refrigerator, the chicken liver pate can be wonderfully cut into approx. 1 cm thick slices and served on baguette slices.
  8. Liver pate wrapped in butter is a must on many festive tables in Ukraine.

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