Chicken liver pate

Chicken liver pate
  • 50 Dekagram (dkg) chicken liver
  • 1 Piece onion, big
  • 10 Dekagram (dkg) butter
  • 1 Tea spoon (tsp) salt
  • 2 Peck black pepper, grated
  • 2 Tea spoon (tsp) marjoram
  • 1 Table spoon (tbsp) olive oil

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



Generally people are buying pate in markets but it is not so difficult to prepare it, just try it. Chop the onion, toast on oil with salt and pepper and add the cleaned and shreded chicken liver. Later on add the marjoram and cook approx 10-15 minutes. Once the liver is soft, remove from heat and put into blender, add the butter and make it puree. Put into forms and take it in refrigerator until serving. You can dish up with toast and fig jam or spring vegetalbles (onion and radish).

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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