Quick Chicken Liver Pâté

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 750 g ( lbs) chicken livers
  • 200 mls (7


Trim the chicken livers, and put them in a bowl with the milk for 15 to 20 minutes. Meanwhile, gently fry the shallots or onion in a little of the butter until soft. Drain and dry the chicken livers, and add to the frying pan. Fry on a relatively high heat for 8 minutes or so with the juniper berries.

The chicken livers are nice if removed from the heat while still faintly pink inside.