Chicken Liver Pâté

Ingredients

• 150g chicken livers
• 3-4 tbsp water or breast milk (for blending)
• 100ml milk (optional, for soaking only — discard after soaking)

Method

1. 01

   Trim chicken livers, removing any connective tissue or green-tinged parts. Optionally, soak livers in milk for 30 minutes to mellow the flavour, then drain and pat dry.

2. 02

   Heat a small pan over medium heat. Cook livers for 3–4 minutes per side until fully cooked through with no pink remaining inside — the internal temperature should reach 75°C (165°F).

3. 03

   Allow livers to cool slightly.

4. 04

   Transfer livers to a blender or food processor with 3–4 tablespoons of water or breast milk.

5. 05

   Blend until completely smooth and creamy. Add more liquid if needed to reach a spreadable consistency.

How to offer

Serve a small amount (1–2 teaspoons) on a preloaded spoon or spread thinly on soft bread or crackers. Offer no more than once or twice per week due to high vitamin A content.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.