Chicken Liver Pate with Crimson Jelly

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90 min



5 persons




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If you like pates and frequently treat your guests with this appetizer, then this chicken liver pate with crimson jelly will be a nice addition to your festive or everyday menu! It is very delicious and aromatic - this is not to mention the gorgeous look of the appetizer with the bright red crimson jelly on the top of it!


  • chicken liver : 1.2 kg
  • onion : 4 piece
  • milk : 250 ml
  • cream : 250 ml
  • butter : 150 g
  • garlic : 2 clove
  • salt : 0.5 tsp
  • black pepper : 1 pinch
  • peppercorn : 3 piece
  • nutmeg : 1 tsp
  • water : 100 ml
  • gelatin : 4 g
  • crimson : 150 g (frozen)

Metric Conversion

Stages of cooking

  1. Wash chicken liver and peel it well, removing all the bile ducts. If you overlook this step, the pate will have bitter taste. So, inspect each piece of liver carefully. Then soak the chicken liver in the milk for about 1-2 hours, thus getting rid of extra bitterness.

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  2. Meanwhile, you can cook crimson jelly. You can use fresh or frozen crimson for this purpose or you can take crimson jam and boil it in the small amount of water a bit. If you don’t have crimson at hand, you can use pomegranate sauce, red currant or cranberries – any berries that have the same color and sour taste. To cook the jelly, I took 100 g of crimson and 100 ml of water and boiled them on small fire for about 5-7 minutes under the lid.

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  3. Puree the berries with the sauce through the sieve. As a result, you will get crimson puree. Let it cool down a bit.

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  4. Now, you may proceed cooking the pate. Chop the onion and garlic and fry them on oil until the vegetables become golden.

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  5. Fry the chicken liver in a separate frying pan without milk. It is recommended to fry the liver for about 7-10 minutes to prevent it from burning and drying. If you cut it, it should be a bit pink inside. Mix the liver, onion, garlic, salt, black pepper and nutmeg in a separate bowl.


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  6. Blend all the ingredients, thoroughly adding cream.  Add butter that should be of room temperature and blend the pate once again. Taste it and add salt or spices if necessary.

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  7. Put the pate into separate containers and decorate it with the rest of the crimson berries above.

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  8. Cook the jelly according to the instructions provided on the gelatin packs. Usually, it is required to dissolve gelatin in warm crimson sauce and pour above the pate layer. Place the dish into the fridge until the sauce jellifies.

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  9. Now, you are welcome to taste this delicate and unique pate with crimson jelly. The combination of chicken liver and crimson will not leave anyone indifferent! Enjoy the appetizer with your guests or family!

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