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Chicken Liver Paté with Apples & Brandy

You won’t be able to get enough of this chicken liver paté. This recipe by Mrs. Andrew Scott, is loaded with iron, protein, and flavor. Perfect for an appetizer when entertaining, or a light nosh with no fanfare.

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  • 1.Melt butter in large skillet.
  • 2.Peel and chop onions or shallots and add to butter; cook until tender.
  • 3.Add chicken liver and apples. Cook and turn until pink.
  • 4.Add marjoram, and salt and pepper to taste.
  • 5.Place in blender; add eggs.
  • 6.Blend until smooth.
  • 7.Add brandy.
  • 8.Blend again.
  • 9.Place in small crock, cool and refrigerate, covered.
  • 10.Serve with thinly sliced baguette or crackers.


  • 1/4 pound butter
  • 2 medium onions or shallots
  • 1 cup chicken livers, carefully cleaned, (about 1 pound)
  • 1 tart apple, peeled, cored, chopped
  • Fine sea salt
  • Organic ground black pepper
  • 1/4 teaspoon organic marjoram
  • 2 hard boiled eggs
  • 2-3 tablespoons brandy