Chicken liver spread is incredibly expensive in the shops, and you have no idea what's in it. This is easy, tasty and much more impressive. A TOTAL HIT at parties... I'm not going to say healthy though ;-)

Perfect for parties. Makes about 2 cups. Place by the bar area.

Bored of going to High End places and being ripped off :P

This was one of my Dad's signature dishes when I was growing up (1950s-60s). Didn't have food processors back then; he used his heavy cast iron meat grinder that clamped onto the table. People raved about Dad's "chopped chicken liver spread," especially my siblings. I was never a liver eater, other than braunschweiger sandwiches, so it was a hard pass for me. However, my sister/roommate Dee-Dee makes it to quiet her cravings, and it's quite tasty! Note to my grandkids: Remember that our tastes often change as we age.#GoldenApron23

Wrapped in cheesecloth, marinated, cured and pressed in seasalt overnight, whole chicken livers will taste like goose liver pate, called foie gras, with this traditional french recipe.After curing, pate can be kept frozen half a year in a mason jar or a few weeks in the fridge. Cured pate will be spreadable or sliced thin on toast, crackers, or served in slices with pickles and french mustard.

Farm grown fowls like chicken and duck yield free range, organic fresh livers when butchered, safe to eat fresh and tasty as liver pate. This recipe is for one fresh liver only as we butcher only one fowl at a time.Served on home made croissants, rye bread or toast from luxury bread, see our recipes.

This is a simple but great tasting pâté.

The pate de campagne that I bought in a delicatessen in Nice was incredibly delicious. So I made this recipe before I forget. I am proud of this recipe. I plan to slice this thinly and make a sandwich tomorrow morning.It will be more authentic if you use 100 g of liver in the minced meat. When the pate is cooked, place a weight on top while it is hot. I put on a mold of the same size and tied it down with 4 rubber bands. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Hanputei danputei

If you love pate but want a plant-based option, this mushroom version will wet your whistle. Blended together with extra virgin olive oil from Spain, the flavor of the mushrooms are highlighted in this taste dip that can be served with crackers, veggies, bread, or right off the spoon!