Chicken Liver Pate

READY IN: 20mins
Recipe by Kermit in Huntsville

This is a yummy Pate. You can make ahead in individual ramekins and freeze if you like.

Top Review by JustJanS

I made this tonight at our son and DIL's to use up some lovely livers she bought yesterday and we didn't want to waste. I don't eat pate, but my diners said it was wonderful-the right balance of flavours and a lovely texture. It was super simple to make and son's $220 bottle of cognac probably added to the great flavour lol. I made 1 1/2 times the recipe and shall photograph one of the delicious little ramekins of the stuff when I buy myself a new camera in the very near future! There is a tiny typo in the recipe that could ruin it for an inexperienced cook-the ingredients ask for 12 teaspoons of salt!!!! I used my brain and used 1/2 a teaspoon ;-)

Ingredients Nutrition


  1. Soak livers in milk for at least 2 hours and drain well.
  2. Melt 4 tablespoons butter in a saute pan over medium heat.
  3. Add onions and cook until soft (about 3 minutes).
  4. Add garlic and cook for about 1 minute.
  5. Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper.
  6. Cook stirring until livers are brown on outside and pink inside (about 5 minutes).
  7. Add cognac and cook until most of the liquid is gone.
  8. Cool.
  9. Discard bay leaves.
  10. In food processor puree liver mixture.
  11. Add remaining butter in pieces and pulsing to blend.
  12. Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste.
  13. Pack in ramekins, cover and vacuum seal.
  14. Refrigerate or freeze.

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