Limburgian Chicken Liver Pâté (Limburgse Kippenleverpaté)

Limburgse Kippenleverpaté, or Limburgian Chicken Liver Pâté, is a traditional dish from the Limburg region of the Netherlands. This rich and flavorful pâté is perfect for spreading on toast or crackers as an appetizer or snack.

Limburgian Chicken Liver Pâté (Limburgse Kippenleverpaté)

Ingredients

  • 500g chicken livers
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 100g butter
  • 2 tbsp brandy
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. In a pan, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until softened.
  3. Add the chicken livers to the pan and cook until they are no longer pink in the center.
  4. Pour in the brandy and sprinkle with thyme, salt, and pepper.
  5. Transfer the mixture to a food processor and blend until smooth.
  6. Transfer the pâté to a serving dish or ramekins and refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
5g
Fat
10g

Supplies

Medium-sized pan Food processor Serving dish or ramekins

Tools

Chef's knife Cutting board Spatula

Serving suggestions

Serve the Limburgse Kippenleverpaté with crusty bread, cornichons, and a dollop of mustard.

Tips & tricks

For a smoother pâté, pass it through a fine mesh sieve before refrigerating.

Cost

$10