Soup Maker Chicken Liver Pate. The easiest way ever to make a homemade chicken liver pate. Dump chicken pate ingredients into the soup maker and sit down and relax while it makes delicious homemade chicken liver pate.
However, I have something even better than our soup maker chicken liver pate for you to check out first.
It is our soup maker ecookbook. It includes all our popular soup maker recipes and fantastic for variety with cooking with the soup maker. Or browse our site as we have plenty of soup maker recipes that are easy to recreate at home and we have been showing people how to use the soup maker since 2014.
Table of Contents
Chicken Liver Pate
My mum was always the chicken liver pate maker of the family and I don’t ever recall watching anyone else make it. I would be sat at the kitchen table doing my homework, while my mum made a big batch of homemade chicken liver pate. It would be loaded into cute ramekins and then added to the freezer for later. You then had this impressive freezer collection of chicken pate to eat whenever you wanted.
Fast forward to 2010 and we are sat in my parent’s RV as she makes chicken liver pate and then we have it over lots of crusty bread.
This time I remembered to ask her for the recipe.
We went home, bought 2 kilos of chicken livers, and made her chicken liver pate recipe.
It followed many times over the years and eventually, we tried it in the soup maker on a whim and it was even better.
No slaving over a pan, no reducing and re-adding juices and 30 minutes later you have the best tasting pate ever.
I often get asked what other things you can make in a soup maker apart from soup, well soup maker homemade chicken liver pate is a prime example.
What Is Chicken Liver Pate?
Chicken liver pate is a delicious chicken liver spread that is made from these four key ingredients:
- Chicken livers
- Cream
- Butter
- Garlic
It tastes amazing, even though it doesn’t look amazing and is a staple of many British pubs menus as the ideal starter to start your meal with.
Chicken liver pate because of the cream and butter has a luxurious texture and is addictive that you can’t just have it one slice of bread.
Chicken Liver Pate For Beef Wellington
We use this exact chicken liver pate recipe when we make an air fryer beef wellington.
Because the pate isn’t overly thick it spreads over the fillet of beef perfectly and is ideal for making a luxury beef wellington at home with a lot less effort.
Chicken Liver Pate Recipe Without Brandy?
Yes you can. In my mum’s original chicken liver pate, it always included brandy and you cooked the brandy in the pan. But in the soup maker or blender you can’t cook the brandy in the same way.
Therefore, in this chicken liver pate recipe without brandy we are replacing brandy with red wine.
After trying it, I found that it tastes amazing with either brandy or red wine, plus I used to buy brandy in only for chicken liver pate, so I have saved myself a purchase.
How To Make Chicken Liver Pate?
Cooking chicken liver pate in the soup maker is one of the EASIEST EVER uses of the soup maker.
- Soak and remove sinew from the chicken livers.
- Pat dry the chicken livers with paper towel.
- Dump ingredients into the soup maker and set it to sauce or smooth soup.
- When it beeps enjoy!
There is a little bit more to chicken liver pate, but that is the basics.
Can Chicken Liver Pate Be Frozen?
Yes it can and that is exactly what we did with our chicken pate straight after making it. Check out these ramekins:
When the soup maker had finished and it had blended the chicken liver pate and we had tried some, we loaded it into ramekins.
A ramekin for the day with some of our homemade bread maker bread, then the rest of the pate (once cooled) will be loaded into the freezer. You can also freeze them on the tray and then once they are solid, wrap them up in silver foil and stack them. As that stops them from sticking together.
How To Serve Chicken Liver Pate?
The traditional way to serve chicken liver pate goes back to the British pub. Quite often you would see a starter on the menu for chicken liver pate and get excited over the thought of chicken liver pate with warm crusty bread.
Well, that is your answer, chicken liver pate, was meant to be served with warm bread. Then a little butter or maybe if you are having a girls night in you could make a ploughman’s lunch.
More Soup Maker Recipes That Are NOT Soup
Even though I love to cook soup in the soup maker, just like with the chicken liver pate, the soup maker is also fantastic for other things:
Soup Maker Chicken Liver Pate
Ingredients
Kitchen Gadgets:
Chicken Liver Pate Ingredients:
- 1.4 kg Pack Chicken Livers
- 60 g Butter
- 4 Tbsp Red Wine
- 350 ml Single Cream
- 1 Tsp Garlic Puree
- 1 Tbsp Tomato Puree
- Salt & Pepper
- 468 ml Milk for soaking
Instructions
- Soak chicken livers in the milk. Remove sinew bits and dry the chicken livers on a tea towel or kitchen towel until they are completely dry.
- Add all ingredients to the soup maker and set it to the sauce setting. If you don’t have a sauce setting, then set it to make smooth soup for 30 minutes.
- When it beeps you will have perfectly blended homemade chicken liver pate. It will be like a thick sauce and load it into the fridge for an hour for it to firm up.
- Serve with warm homemade bread.
Notes
Nutrition
Can’t make it now? Then pin it for later!
So old-school! I love it!
Thanks Jeff. We love abit of old school here.
Hi Lorna,
The chicken livers come in 800g packs over here. I would not recommend using a hand blender because this can get very thick, unless you have a very powerful one so it would work well with thick foods.
Thanks for your question ?
Oh I have never seen a recipe like this. I love, love, love liver. Not supposed to eat it, but i do because I feel wonderful the next day.
Can’t wait to try yours.
A shot of brandy is also great for cramps. Just a hint for the women. Then eat pate. Yum
.
Thanks Sandy,
Growing up in England it was the most popular appetizer that you had at dinner parties. Served with warm crusty bread it was always perfect. Its hard to get chicken livers here in Portugal but when I do I follow this recipe, which was passed on to me by my mum and Dominic has modified it a little.