Chicken Liver Pate

A male hand holding a cracker with liver pate on it with lots of crackers, cheese, pomegranate seeds and other appetizers - square

This chicken liver pate is silky smooth, full of flavor, and enhanced with a touch of cognac for richness. Perfect for serving with crackers, crostini, or toast, it’s an elegant appetizer that’s easy to make and guaranteed to impress.

Course Spreads

Cuisine Sauce

Keyword chicken liver pate, liver pate

Prep Time 5

Cook Time 17

Total Time 22

Servings tablespoons

Calories 44kcal

Author Elaine Benoit

Equipment

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.

Notes

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