Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Liver Pate Recipe
    Lost? Site Map

    Chicken Liver Pate

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    evelyn/athens's Note:

    A great-tasting pate that is surprisingly east to make.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
    2. 2
      Force through a fine sieve into a bowl.
    3. 3
      In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
    4. 4
      Cook over high heat until reduced to about 1/3 cup; let cool.
    5. 5
      Preheat oven to 300 degrees F.
    6. 6
      Butter an 11 x 3 x 2 inch loaf pan.
    7. 7
      Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
    8. 8
      Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
    9. 9
      Remove from water, let cool completely, chill overnight.
    10. 10
      Run a knife around edge of pan and unmold onto a platter lined with parsley.
    11. 11
      Serve with an interesting variety of crackers, toast points and black bread.

    Browse Our Top Chicken Livers Recipes

    Ratings & Reviews:

    • on May 28, 2009


      This was very good, and suprisingly easy to make. The only substitution I made was to use tawney rather than ruby port, which may account for my only issue with this- it was a bit sweet. Not enough to stop me from eating it, just enough to notice "hmm, this is a little sweeter than I'd really prefer". I ct the recipe to 3/4 (because the package of livers I bought was 3/4 lb). Zaar then told me to use 1 1/2 eggs plus 1 1/2 egg yolks, which was kind of silly, so I used I whole egg and two yolks. I cooked it in 2 foil pans (6 x 3 1/4 x 2). Very nice creamy texture, pretty pink color, and very yummy on a good piece of french bread. If you like pate, you need to try this recipe. Made for ZWT5 by one of the Cooks with Dirty Faces.

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


    Nutritional Facts for Chicken Liver Pate

    Serving Size: 1 (151 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 350.2
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 16.1 g
    Cholesterol 264.8 mg
    Sodium 56.7 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.0 g
    Sugars 2.2 g
    Protein 8.9 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites