At Pizzeria Mozza, this rustic chicken liver pate is coarsely chopped by hand. The richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves the pate ...

Moody notes that a topping of rendered chicken fat would also be traditional and delicious. Pureeing the cooked liver mixture in a high-speed blender will result in the smoothest pate. If you are ...

Season with salt and pepper. Refrigerate until chilled. Rub toasts on 1 side with garlic, spread chicken liver pâté on top, sprinkle with sea salt and serve. The pâté can be refrigerated for ...

It never ceases to amaze me how many people consider chicken liver pate to be unhealthy. It was once considered the number one brain food and was always highly recommended for mums-to-be.

I was delighted to see pappardelle with duck liver on the menu of a now-closed restaurant. Alas, it was inedible, the little livers nearly as hard as hockey pucks. If you want to give chicken ...