Chicken Liver Paste, No. 2 Recipe

Chicken liver paste, also known as pâté, has been enjoyed for centuries as a delicious and versatile spread. It has its origins in French cuisine and has since become a popular dish in many parts of the world. The creamy texture and rich flavor of the liver make it a favorite among food enthusiasts.

Fun Fact: Chicken liver is not only delicious but also packed with essential nutrients. It is an excellent source of high-quality protein, iron, vitamin A, and B vitamins. So, while indulging in this tasty paste, you are also nourishing your body with important nutrients.

Now, let's dive into the recipe for Chicken Liver Paste, No. 2:

- ¼ pound chicken livers, boiled until soft
- ¼ cup fresh mushrooms, fried for three minutes in two tablespoons of chicken fat
- Salt and pepper, to taste
- Paprika, to taste
- A little onion, finely chopped
- Lemon juice, to taste
- Rye bread slices, for serving
- Red radish or sprigs of parsley, for garnish


1. Start by boiling the chicken livers until they are soft and tender. Drain them thoroughly and allow them to cool down.

2. Once cooled, take the chicken livers and rub them through a grater. This will help achieve a smooth and creamy texture for the paste.

3. In a separate pan, fry the fresh mushrooms in two tablespoons of the chicken fat over medium heat. This will not only enhance their flavor but also add depth to the paste. Fry the mushrooms for about three minutes or until they turn golden brown.

4. Remove the fried mushrooms from the pan and chop them finely.

5. In a mixing bowl, combine the grated chicken livers and chopped mushrooms. Mix them thoroughly until you achieve a smooth consistency.

6. Gradually add the fat used for frying the mushrooms into the liver-mushroom mixture. This will add richness and flavor to the paste. Adjust the amount of fat according to your preferred consistency.

7. Season the mixture with salt, pepper, paprika, a little onion, and lemon juice. These seasonings will elevate the taste profile of the paste, giving it a well-balanced flavor.

8. Once the paste is well-mixed and seasoned, it is ready to be served. Spread it generously on slices of rye bread, which complements the flavors of the liver and mushrooms beautifully.

9. You can garnish the plate with a vibrant red radish or sprigs of parsley to add a pop of color and freshness to the presentation.

Now that you have prepared a delicious Chicken Liver Paste, No. 2, you can enjoy it on its own as a spread or use it as a topping for crackers, toasts, or even as a filling in sandwiches. The versatility of this paste makes it a great addition to any appetizer spread or casual gathering.

Similar recipe dishes that you may enjoy include classic liver pâté made with the addition of butter and aromatic herbs. Another option is to try a rustic country-style chicken liver terrine, which is often prepared with diced bacon and wrapped in bacon slices before baking.

Remember to savor the flavors and share this delightful recipe with your friends and family.



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