Chicken Liver Pate Recipe
This chicken liver pate recipe is a crowd pleaser. It’s creamy, flavorful and with a touch of cognac that takes it beyond delicious. Serve at your next party and see everyone gather around the table to eat this tasty paté.
I have always loved liver. In fact, I love just about every organ meat. My mom served me and my siblings organ meat as far back as I can remember. I know that most people don’t grow up like that, but we found it delicious and a treat.
What is so wonderful about this pate recipe?
The flavor. It tastes amazing. The combination of liver, shallots, garlic, seasoning and cognac is simply fabulous. The cognac gives this wonderful appetizer a little sweetness, which is a lovely complement to the saltiness of crackers or saltines or the earthiness of bread or toast you serve it with.
Christopher likes liver pate, too. But because he doesn’t love it the way I do, we don’t dispatch the leftovers in as timely a fashion as I’d like. So, to save myself from eating most of it alone, I will do one of two things:
- Freeze much of it for the both of us to enjoy on other occasions.
- Serve it to others; for example, at holiday and cocktail parties.
And they love it. Almost as much as they love ME for serving it!
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
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 con’t have some, regular brandy is a good alternative alcohol.
- 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.
Step six
Add livers and sauté for 6 minutes. (D)
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. (E)
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 the 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 PINTERESTto see more of my delicious food and delightful cocktails!
Chicken Liver Pate Recipe
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.
- Add onions and sauté for 5 minutes.
- Add garlic and salt and sauté for another minute.
- Add chicken livers and sauté for 6 minutes.
- 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.
- 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
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
Nutrition
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
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 chicken pate and love that you didn’t put that layer of butter on top!
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 sounds like a really great way to eat it too!
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! This would be a great recipe for me to make for him! 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 you’d help me drink my wine. A perfectly symbiotic relationship.
Indeed Lisa! 🙂 Happy holidays!
Liver pate has become a holiday app tradition at my house! Going to try your version this year. Thanks!
Thanks Jenna! I love pate!! I hope you enjoy it!
I love Chicken Liver! This sounds like a really great way to eat it too!
Thank you Hashmanis!
I will be the first to admit I have NEVER tried pate!! Can you believe it? This does look interesting, and I think I will have to give it a try for my next party. I think it will impress the guests for sure.
If you like liver, you’ll like this. Even a few family members who aren’t fond of liver, like this pate. Thanks for your comment Gloria!
Oh boy my moms favourite dish in the world is pate! She would go crazy for this recipe, I’ll have to make for her next time she comes over!
Thanks Aleta! I’m a pate lover and actually make sandwiches out of it. Just like a liverwurst sandwich, yum! I hope your mom enjoys it! Happy holidays!
You had me at cognac! This would be the perfect easy appetizer for New Year’s Eve! Also, LOVE the pictures!
Thanks so much Kiki! 🙂 Happy New Year!
This does look delish! I have found when I get pate for a gathering I tend to overdo it so did learn the trick about freezing. But your freshly made pate must be so good! Never made my own before.
It’s so easy and fun to make yourself. Thank you David!
I’ve never made my own pate before but loved it when we had it in Paris. The addition of cognac sounds wonderful. A great appetizer for the upcoming New Years!
It’s so flavorful. I served it last night for my NYE party! Thanks for your comment Lauren.
I’ve never had chicken liver pate before, but this New Year’s Eve might be the perfect time to try it!
Woohoo! Happy New year and I hope you enjoy the recipe, Leslie.
My southern friends swear by chicken livers! I’ve never made them but this recipe sounds flavorful and easy to make. Might just have to head to the grocery store and try this next.
Thanks Jessica. I hope you enjoy it!
Honestly I love chicken liver but my family doesn’t. I have been putting off cooking liver just for that reason. I think I’m just going to cook this dish just for me and enjoy it all. Looks delish
Thanks Jo! Luckily, hubby likes it too so I don’t have to eat it all myself. It freezes well, if you don’t want to eat it continuously.
I am not a big fan of liver but my hubby loves it. I will have to make this for him, it looks yummy. Pinned!
Thanks Sam! I hope he enjoys it!
Thanks Sam, I hope he enjoys it!
I bet my husband would LOVE this! He grew up eating a lot of pate in Norway so I bet he’d love a homemade batch. I’ll definitely have to make him some in the not-too-distant future.
Yay Claire! I hope he enjoys it!
This sounds like such an impressive party food- and I am totally with you on the cognac!! Love that it can last awhile in the fridge, too- makes it a great make-ahead option if you’re trying to plan ahead and feed a crowd!
Thanks Monica! It freezes well too. I froze most of this batch and took it out the day before I needed it and we enjoyed it at our New Year’s Eve party!!
I’m a huge pate fan and this chicken liver pate looks and sounds sooo good! I’ve never made it before but you make it look 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!!