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A male hand holding a cracker of the chicken liver pate recipe

Chicken Liver Pate Recipe

This liver pate is delicious and super easy to make. What makes it so delicious? The cognac!
Course Spreads
Cuisine Sauce
Keyword chicken liver pate, liver pate
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 48 tablespoons
Calories 44kcal


  • 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


  • 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


Tips to make the Chicken Liver Pate Recipe:
  • Always rinse the livers and pat them dry before cooking
  • Even though I call for shallots, you can use 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


Serving: 2tablespoons | Calories: 44kcal | Protein: 1g | Fat: 1g | Cholesterol: 35mg | Sodium: 39mg | Potassium: 27mg | Vitamin A: 1080IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.9mg