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Chicken liver pâté

  • Cooking time35 minutes
  • Prep time10 minutes
  • Servings6 portions
recipe image Chicken liver pâté


  • 450 g chicken livers
  • 1 onion, sliced
  • 1 large clove of garlic, roughly chopped
  • 2 Tbsp grape syrup
  • 100 ml brandy
  • 60 ml Altis Extra Virgin Olive Oil
  • 1 bay leaf
  • 1 sprig thyme
  • ½ tsp mixed peppercorns
  • Salt


      1. In a saucepan, sauté the onion in the olive oil for 2 minutes. Add the chicken livers and garlic and continue cooking until the livers are coloured on the outside.
      2. Add all the other ingredients and simmer for 35 minutes on a low heat.
      3. Allow the livers to cool and then puree them in the blender.
      4. Serve immediately or keep in a glass bowl in the fridge, covered in a thin layer of olive oil.
      Instead of the grape syrup you can add a teaspoon of honey.