Chicken Liver – Apple – Pate

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Clean the poultry liver, pat dry, cut into pieces. Peel and finely dice shallots. Peel the apple, remove the core, also finely dice the pulp. Strip the thyme leaves from the stalks, chop.
Heat the butter in a pan, fry the shallot and apple cubes until done, remove from the pan. Fry the poultry liver vigorously in the frying fat and cook for about five minutes, depending on the size of the pieces. Pour in the port wine, season with salt and pepper.
Puree the poultry liver, add foamy butter and cream, stir until creamy. Stir in shallot and apple mixture, season with salt and pepper. Put in a pie dish, smooth out, put in a cool place.
Serve as a starter or as part of a buffet with baguette.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.