Easy Chicken Liver Pate


this is in response to a recipe request...haven't tried it yet, but i definitely will soon.

Time: 30 minutes


  • rinse and drain chicken livers
  • place livers , butter , onions , apples and garlic in a large skillet and cook gently for 3-4 minutes
  • add all herbs , nutmeg and sherry
  • continue to cook gently until livers are done and apples are tender
  • season with salt& pepper to taste
  • add chopped hardboiled eggs and mix together
  • puree mixture in a food processor in 2 or 3 batches until you get a semi-smooth texture', "this mixture will be somewhat watery but don't worry because the butter in the recipe will solidify after refrigeration", 'pack pate in container and refrigerate until use
  • serve with assorted crackers , breads , pickled vegetables and cheeses

Easy Chicken Liver Pate image

Number Of Ingredients: 11


  1. chicken liver
  2. onion
  3. golden delicious apple
  4. garlic
  5. butter
  6. fresh thyme leaves
  7. nutmeg
  8. dried basil
  9. sherry wine
  10. salt and pepper
  11. hardboiled egg


Yum! Keeps up to 2 months frozen.

Recipe From allrecipes.com

Provided by Patricia Travisano

Time 4h5m

Yield 16


  • Set aside 1/2 cup butter to soften slightly.
  • Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
  • Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
  • Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
  • Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
  • Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Easy Chicken Liver Pate image

Number Of Ingredients: 10


  • 1 cup butter, divided
  • 1 onion, quartered
  • 1 tart apple - peeled, cored, and quartered
  • 1 pound chicken livers, rinsed and trimmed
  • ¼ cup brandy
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter, melted


A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Recipe From food.com

Provided by Axe1678

Time 20m

Yield 1 1/2 cups


  • Melt butter in heavy sillet over medium heat.
  • Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  • Save pan drippings.
  • In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  • Blend well for about 20 seconds.
  • Optional: Blend in the hard boiled egg for a richer pate.
  • Enjoy!

Quick and Easy Chicken Liver Pate image

Number Of Ingredients: 6


  • 1 lb chicken liver
  • 1/4 cup butter
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 hard-boiled egg (optional)


This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Recipe From allrecipes.com

Provided by MISS AMY

Time 35m

Yield 8


  • Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Chicken Liver Pate image

Number Of Ingredients: 8


  • 1 tablespoon butter
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon chopped onion
  • ¼ pound chicken livers, trimmed and chopped
  • 2 tablespoons dry sherry
  • ⅓ (8 ounce) package cream cheese, softened
  • hot sauce to taste
  • salt and pepper to taste


Recipe From foodnetwork.com

Provided by Food Network

Time 6h40m

Yield 6 servings


  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

Chicken Liver Pate: Terrine de Foies de Volaille image

Number Of Ingredients: 14


  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • French bread croutons or toast, accompaniment
  • French cornichons, optional accompaniment
  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces


Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 30m

Yield Makes 2 1/2 cups


  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

Chicken Liver Pate image

Number Of Ingredients: 9


  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced medium
  • 1 large carrot, grated on the large holes of a box grater
  • 1 teaspoon fresh thyme, leaves
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pound chicken livers, rinsed and trimmed
  • Toasts or crackers, for serving


This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

Recipe From food.com

Provided by IngridH

Time P1DT15m

Yield 8 serving(s)


  • Rinse the livers and pat dry.
  • Cover with the Port, and chill for 2 hours.
  • Melt 3 tablespoons of the butter in a medium skillet.
  • Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
  • Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
  • Add the Port and simmer for 2 minutes.
  • Place the liver mixture in a blender, and puree until smooth.
  • Add 3 more tablespoons of butter, and puree again until smooth.
  • Add the cream, and pulse until it is incorporated.
  • Season with salt and pepper.
  • Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
  • Chill for 1 hour, until it just starts to firm up.
  • Melt the remaining butter, and pour over the top of the pate, covering it completely.
  • Refrigerate overnight or up to a week.
  • Serve on toasted baguette slices or other crusty bread.

Charcuterie Chicken Liver Pate image

Number Of Ingredients: 9


  • 1 lb chicken liver
  • 6 tablespoons port wine
  • 14 tablespoons butter (1 3/4 sticks)
  • 2 shallots, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup heavy cream
  • kosher salt
  • fresh ground black pepper


Recipe From foodnetwork.com

Provided by Alton Brown

Time 1h

Yield 1 batch


  • In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

Chicken Liver Mousse image

Number Of Ingredients: 9


  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped tart apple
  • 1 teaspoon chopped fresh thyme leaves
  • 1 pound chicken livers, cleaned
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1/4 cup brandy
  • 1 cup heavy cream

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