Chicken Liver Paté with Cranberry Jelly

Chicken Liver Paté with Cranberry Jelly

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My grandmother liked to cook this paté. It was a long time ago. She didn't have a food processor and use a sieve to make a paté soft and gentle. It was so long and hard. Sometimes I helped her, but I did not like it. Then I grew up and I began to cook myself. But I did not want to cook this paté, because I remember how difficult it. I changed my mind when I bought a food processor. It helps to transform hard work into a simple. I use it very often, and cook a lot of different dishes with it.

Chicken Liver Pâté with Cranberry Jelly


  • 500g chicken liver, trimmed and cut in half
  • 1 small onion, chopped
  • 1 carrot, cut in small pieces
  • 200 g sour cream
  • 1/2 teaspoon nutmeg
  • 50 g cranberry
  • 1 teaspoon sugar
  • 1 teaspoon (1 sheet) gelatin
  • salt and black pepper


  • 1Put the chicken liver, onion and carrot in a pan, pour ½ cup water, season with salt and pepper, add the nutmeg. Place the pan over medium heat. Put the lid on your pan and simmer liver for 15-20 minutes. Remove the lid and continue to cook, the remaining liquid will evaporate.
  • 2Transfer the liver in a food processor and grind until smooth and homogeneous. Add the sour cream in a food processor and grind again. Transfer the paté in a ceramic bowl, make a smooth surface using a spoon and place the bowl in the fridge.
  • 3Pour gelatin with water, using the instructions on the package.
  • 4Transfer the cranberries and sugar in a small saucepan, add the water, cover with a lid and simmer for 5 minutes. Then mash the berries using a fork and rub through a sieve. Return the saucepan with cranberry sauce on the stove, add the gelatin and cook over low heat for 1-2 minutes until the gelatin is completely dissolved. Don’t boil the sauce, because the gelatin will not thicken.
  • 5Cool and pour the sauce into a bowl on the paté. Place the bowl in the fridge for 2-3 hours.Serve the paté with toasts.