Chicken Liver Pate
This chicken liver pâté recipe is always a crowd favorite. It’s luxuriously creamy, rich in flavor, and elevated with just a touch of cognac for that extra depth and sophistication. Serve it at your next gathering and watch everyone crowd around the table for another taste of this irresistibly smooth spread.
I’ve always loved liver—honestly, I love just about every kind of organ meat. My mom used to serve it to us regularly when I was growing up, and while I know that’s not everyone’s childhood experience, we thought it was a real treat.
What makes this pâté so special is that it’s all in the flavor. The blend of chicken liver, shallots, garlic, and cognac creates a beautifully balanced dish—rich, savory, and just a touch sweet. The cognac adds a subtle depth and sweetness that pairs perfectly with the saltiness of crackers or the earthy crunch of toasted bread.
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Helpful tips
- Always rinse the livers and pat them dry before cooking.
- Even though this recipe call for shallots, you can use an onion instead.
- I adore garlic paste, but you can substitute it with 2 crushed cloves of garlic.
- The texture here is important, so to blend your ingredients into a smooth pate, use either a food processor or an immersion blender.
- Some people add melted butter on top of the pate once it’s in the ramekin container and then place plastic wrap before adding it to the fridge, but I like it better without.
- You can keep this pate in the refrigerator for up to 5 days.
- This chicken liver pate also freezes well. Just put it in an airtight container. It lasts for at least 3 months if not more in the freezer.
Ingredients and substitutions
- Butter – you could use extra virgin olive oil but butter makes it tastier.
- Shallots – or a vidalia onion.
- Garlic – I use garlic paste but you can use two garlic cloves.
- Salt – sea salt.
- Chicken livers – I try to get organic but I’m not always able to.
- Cognac – If you don’t have any, regular brandy is a good alternative.
- Thyme – I use dried but you can use fresh thyme leaves if you like.
How to make chicken liver pate recipe
WARNING: Photo of raw chicken livers ahead. There is no glamorous way to photograph them, so I just opened the package and took a shot. (A)
Step one
Rinse and pat dry the chicken livers and set them aside.
Step two
Gather the shallots and garlic paste. (B)
Step three
Heat a heavy sauté pan or large skillet on medium heat. Add 1/2 a stick of butter and let it melt before adding roughly-minced shallots. Sauté for 6 minutes. (C)
Step four
Add garlic and continue sautéing for 1 minute.
Step five
Take out cognac and dried thyme. (D)
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Step six
Add livers and sauté for 6 minutes. (E)
Step seven
Add cognac and thyme and continue sautéing the livers for 8 minutes. The cognac will cook off somewhat and the livers will be browned on the outside and slightly pink inside. (F)
Step eight
Transfer the contents of the pan to a food processor and process on high for 2 minutes or until the liver pate is smooth.
Step nine
Scoop the chicken liver pate into a serving bowl and add other appetizers like cheese, crackers, pomegranate seeds, olives and almonds.
Liver pate is not flashy looking, but it certainly makes up for its plain looks by being sooooo delicious.
Let’s look a little closer!
What about from above?
I hope you enjoyed this chicken liver pate recipe and make it soon. Wait until you serve it your next party. Your guests are going to love it.
Other popular appetizers
If you like chicken livers, check out my chicken livers and onion post.
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Chicken Liver Pate
Ingredients
- 4 tablespoons butter
- 3 shallots (or one medium onion, diced)
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- 1/2 teaspoon salt
- 1 pound chicken livers (rinsed, drained and pat dry)
- 1/4 cup cognac
- 1 teaspoon thyme
Instructions
- Heat a sauté pan on medium and add butter to melt.4 tablespoons butter
- Add onions and sauté for 5 minutes.3 shallots
- Add garlic and salt and sauté for another minute.2 teaspoons garlic paste, 1/2 teaspoon salt
- Add chicken livers and sauté for 6 minutes.1 pound chicken livers
- Add cognac and thyme and sauté for 8 minutes, allowing cognac to evaporate somewhat. Livers should be browned on the outside and slightly pink on the inside.1/4 cup cognac, 1 teaspoon thyme
- Put all the ingredients from your skillet into a food processor and process on high until liver is smooth.
- Spoon into serving receptacles and refrigerate for 2 hours.
- Grab some crackers and crusty bread to serve alongside as an appetizer. Or, make a liverwurst sandwich.
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- Always rinse the chicken livers and pat them dry before cooking.
- While the recipe calls for shallots, you can easily substitute a small onion if that’s what you have on hand.
- I love using garlic paste for convenience, but two crushed garlic cloves work just as well.
- For a silky-smooth texture, blend the mixture thoroughly using either a food processor or an immersion blender.
- Some people like to pour melted butter over the top of the pâté once it’s in the ramekin and cover it with plastic wrap before refrigerating. I prefer it without—it’s lighter and just as flavorful.
- Store the pâté in the refrigerator for up to five days.
- This chicken liver pâté also freezes beautifully. Transfer it to an airtight container and freeze for up to three months (and often longer) without losing flavor or texture.
Nutrition
Originally published in November of 2017.
How long will this keep in the refrigerator?
Hi Sue! My hubby and I take our time eating this liver pate and it’s been known to last 2 full weeks in the fridge! If I make it for a party, I’m lucky to have it 1 day!
I love this chicken pate and love that you didn’t put that layer of butter on top!
Thanks, Joyce! I know you love liver. 🙂
Can you freeze the pate?
Hi Geri! Yes, you can freeze it, but it will change the texture somewhat. It will make it less ‘smooth’ but if that doesn’t bother you, go for it. It tastes the same as freshly made pate!
I love Chicken Liver! This was a really great way to eat it!
Thanks Shanika!
Hi,
what do I substitute if I don’t have cognac? can I skip it?
Yes, you can skip it Gayle. I hope you enjoy the recipe.
I have never been a liver fan! But my dad loves liver! I made it for him and he loved it! I love the addition of cognac!
Thanks Juli! It sweetens it up naturally and is so good!
I love chicken liver pate! Looks so delicious and perfect for hosting!
Thank you Natalie!
I believe that you and I would get along just fine if we were neighbors. I’d help you eat your delicious pate and I can’t get enough of it. And you’d help me drink my wine. 🙂
Indeed Lisa! 🙂 Happy holidays!
Liver pate has become a holiday app tradition at my house! This is my favorite recipe so far. Thanks!
Thanks Jenna! I love pate!!
Oh boy my moms favourite dish in the world is pate! I made it for her and she couldn’t stop eating it!
Thanks Aleta! I’m a pate lover and actually make sandwiches out of it. Just like a liverwurst sandwich, yum!
I love the addition of cognac! It adds such a wonderful taste. And even though I made it for a party, now I have to make it for my New Year’s Eve! Also, LOVE the pictures!
Thanks so much Kiki! 🙂 Happy New Year!
I’ve never made my own pate before but loved it when we had it in Paris. It was super easy to make and delicious. The addition of cognac was wonderful.
It’s so flavorful. I served it last night for my NYE party! Thanks for your comment Lauren.
I’m a huge pate fan and this chicken liver pate was sooo good! I’ve never made it before but you made it so easy!
Thanks so much Holly!
I love this dish! It has a rich, dark flavor that makes for a great appetizer. If you like liverwurst, you would probably also enjoy this spread in a sandwich. Perhaps with a little muenster cheese? Yum!
Muenster cheese is the best! Thanks Chris!
THEEEE worst liver Pate recipe I have ever made or tasted. Very bitter. Will never make again.
I am so sad to hear that. I wonder if the livers were bad? It is on the sweet side to me. Sorry the recipe didn’t work out Nancy.
my husband LOVES chicken liver pate. He made it first and cannot stop making it.No congac so he used 1 tbs whiskey.
thanks again
Kathy
I’m so happy your husband likes the recipe. I’m a fiend for chicken liver pate (actually chicken liver anything). Whiskey definitely works too. Thanks for letting me know that he enjoys it!!