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    You are in: Home / Recipes / Chicken Liver Pate Recipe
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    Chicken Liver Pate

    Chicken Liver Pate. Photo by Funny Cooking

    1/1 Photo of Chicken Liver Pate

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    IngridH's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the livers and pat dry.
    2. 2
      Cover with the Port, and chill for 2 hours.
    3. 3
      Melt 3 tablespoons of the butter in a medium skillet.
    4. 4
      Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
    5. 5
      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.
    6. 6
      Add the Port and simmer for 2 minutes.
    7. 7
      Place the liver mixture in a blender, and puree until smooth.
    8. 8
      Add 3 more tablespoons of butter, and puree again until smooth.
    9. 9
      Add the cream, and pulse until it is incorporated.
    10. 10
      Season with salt and pepper.
    11. 11
      Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
    12. 12
      Chill for 1 hour, until it just starts to firm up.
    13. 13
      Melt the remaining butter, and pour over the top of the pate, covering it completely.
    14. 14
      Refrigerate overnight or up to a week.
    15. 15
      Serve on toasted baguette slices or other crusty bread.

    Ratings & Reviews:

    • on August 09, 2013

      55

      I've tried other recipes - but this one is the best. The liver Port combo sets this recipe in a class of it's own. Classic and always a crowd pleaser. I make a double batch for gifting - small delicious ramekins of appreciation. I skip the butter topping as another reviewer mentioned - it never lasts long enough to need to need an air tight seal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2011

      55

      This is just delicious. Port goes so well with chicken livers. The butter layer is not really needed - it is an old way of preserving pates when they were stored in a cold pantry. I just lay a piece of plastic wrap right on the pate, that seals out the air just as well. You could list that second half of the butter as an optional ingredient, Ingrid, and reduce the calorie/fat count. I divide pates such as this among a number of small ramekins, just the right size for a little appetizer - or for my lunch today.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2009

      45

      The flavour of this pate is very very good and would stand up to the pate you buy. The consistency however is softer than expected. I had hoped to be able to turn the pate out onto a platter for a nice presentation, but not possible since it was too soft to be removed. Also, I don't really get why you have to pour butter all over the pate. Frankly, it makes it look a lot less presentable to look at (which is why I am not submitting a photo) and does not add anything flavourwise. I served it with French Baguette. I will make it again and try to find a way to make the consistency firmer and will not pour butter on top. But - again - the flavour was really good which is what matters. Made for ZWT5 - Family Picks

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Liver Pate

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 293.2
     
    Calories from Fat 230
    78%
    Total Fat 25.6 g
    39%
    Saturated Fat 15.3 g
    76%
    Cholesterol 259.2 mg
    86%
    Sodium 222.1 mg
    9%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.8 g
    3%
    Protein 10.1 g
    20%

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