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Chicken Liver Pate

Contributed by: Chris WebAdmin. of

Chef Darryl Howie - (from the PineStone Resort on Highway #121 west of Haliburton)


  • 2 1/2 lbs. chicken livers, cleaned and drained
  • 1 lb. cubed, skinless chicken
  • 6 oz. pork fat (or you can use bacon not too lean)
  • 4 1/2 oz. leek whites, thinly sliced
  • 8 oz. muchrooms, sliced
  • 3 cloves of garlic, minced
  • 2 tbsp 35% cream
  • 4 oz. mixed fresh herbs - thyme, basil, oregano chopped
  • 8 oz. sweet butter
  • 2 oz. brandy
  • salt & pepper to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp nutmeg


In a large pot over high heat sauté chicken livers, leeks, garlic and herbs.

Once fully cooked and excess liquids have evaporated, add livers and bacon.

Cook until livers are medium. Remove from heat and puree in food processor adding butter, brandy and seasoning.

Pass through a fine sieve and chill.


2 tbsp. whole green pepper corns added near the end

Note: Chill over night before using. Serve with crackers and fresh fruit. (This also freezes well)


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