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.

Nutrition note

Extremely rich in iron, vitamin A, B12, and folate. Excellent source of complete protein. Supports brain development.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer