Comments on: Chicken Liver Pate Recipe

By: Helen C

Helen C — Fri, 17 Feb 2012 19:10:30 +0000

A lovely creamy pate. I freeze it in small remekins and pour a little clarified butter over the top, a round of parchment over that. Even better is a thin layer of rendered chicken or duck fat.

By: Larry

Larry — Mon, 06 Feb 2012 19:51:10 +0000

I wish you had a icon allowing to print out a recipe. Why Not?

It’s coming soon. For now, I suggest you do a copy and paste so you don’t get all the other stuff you don’t want. - RG

By: Tess

Tess — Fri, 01 Apr 2011 15:40:29 +0000

Have you tried marinating the chicken livers first to make them extra tender?

Hi Tess, I have not but it sounds like something to try. There is already a little port and cognac in Chef Vetri’s recipe so I’m not sure it will need the sherry. - RG