Chicken Liver Pâté

Here’s an easy chicken liver pâté recipe with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. A hit at parties!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated October 29, 2021
Elise Bauer
Chicken Liver Pate
Elise Bauer

Chicken liver pâté—looks atrocious, tastes great!

In fact, this is one of those instances where you pity the fool who refuses to eat something because it doesn't look appetizing. And then you're secretly happy because that means there's more for you.

Chicken Liver Pate
Elise Bauer

Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time.

How to Cook Chicken Livers

You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter. It's best served chilled, and because of its richness, a little goes a long way.

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Watch This Chicken Liver Pate Recipe

How Long Can You Store Chicken Liver Pâté?

Refrigerator: Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

Freezer: Tightly wrap leftover pâté in plastic wrap and then place it in a layer of foil, a freezer- safe zipper bag, or an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw the pâté overnight in the refrigerator.

Party Appetizers to Serve with Chicken Liver Pâté

From the Editors Of Simply Recipes

Chicken Liver Pâté

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16 servings

If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the liver and make them taste milder. This recipe makes a lot. You can easily halve (or double).

Ingredients

  • 6 tablespoons unsalted butter, divided

  • 1/3 cup minced shallot

  • 1 pound chicken livers

  • Kosher salt

  • 1 clove garlic, minced

  • 2 tablespoons capers

  • 1 teaspoon dried thyme

  • 1 teaspoon anchovy paste, optional

  • 1/4 cup brandy

  • 1/4 cup cream

Method

  1. Trim the connective tissue and fat:

    Trim any fat or connective tissue from the livers and discard.

    chicken-liver-pate-method-1
    Elise Bauer
    chicken-liver-pate-method-2
    Elise Bauer
  2. Brown the butter:

    Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.

  3. Sauté the shallots and livers:

    Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.

    chicken-liver-pate-method-3
    Elise Bauer
  4. Add the capers, thyme, garlic, and anchovy paste:

    Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.

  5. Deglaze the pan with brandy:

    Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. Turn off heat and allow the mixture to cool.

    chicken-liver-pate-method-4
    Elise Bauer
  6. Purée in a food processor:

    Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

  7. Place into ramekins and chill:

    Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.

    The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

    Serve spread on crackers or baguette slices.

Chicken Liver Pate
Elise Bauer
Nutrition Facts (per serving)
108 Calories
8g Fat
1g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 108
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 175mg 58%
Sodium 85mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 7g
Vitamin C 8mg 42%
Calcium 10mg 1%
Iron 3mg 19%
Potassium 92mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.