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 / Zurie's Chicken Liver Paté Recipe
    Lost? Site Map

    Zurie's Chicken Liver Paté

    Zurie's Chicken Liver Paté. Photo by Jostlori

    1/3 Photos of Zurie's Chicken Liver Paté

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zurie's Note:

    There are many chicken liver paté recipes, but we each tweak the recipes a little. My husband requested a liver paté to eat with my No-Knead Bread. A chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. I find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! Also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. Use to your taste. This pate will firm as it cools. It can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. Will last for a week in the fridge. But serve this at room temperature as the flavour is not the same when very cold.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a heavy-bottomed pot, melt the butter. Use a gentle heat.
    2. 2
      Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.
    3. 3
      Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.
    4. 4
      Add salt, preferably a good seasoned sea salt.
    5. 5
      Chuck the whole lot plus all juices and butter into a processor.
    6. 6
      Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.
    7. 7
      Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.
    8. 8
      Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.
    9. 9
      Will last at least a week, but always use a clean knife or spoon when spooning out paté. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the paté is not chilled.

    Ratings & Reviews:

    • on January 13, 2014


      Had I known how easy it is to make a paté, I would have done this long ago! This is wonderful. I had my doubts early on because it called for a lot of salt, and I'm not a "salt" person. Also, it seemed pretty runny when it came out of the food processor. But, I shouldn't have doubted! This is an amazing pate. If you make this (and you SHOULD), be sure to wait until day #2 to eat it - as it definitely improves with time. I followed the recipe exactly as written and wouldn't change a thing. Except maybe using a better quality brandy. But living in Costa Rica, we take what we can get!!! Made in memory of Gideon. Thank you, Zurie - for a wonderful recipe. God bless...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2014


      I love pates and am glad I tried this recipe, as well. I did use just 4 oz of butter, which was sufficient. I could not find the nutmeg, so used allspice instead - I do want to try nutmeg in this, I can imagine that little bit of spice in this - and used a bit less lemon. Next time I will use a little less salt - I am sure the amount will be fine for most, we just use very little salt and I've become accustomed to less. Made in memory of Gideon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011


      Wow, this just is a WOW-recipe! I made it exactly as written except that I used turkey bacon and only a pinch of mace instead of nutmeg as my DH is one of those I-hate-nutmeg-guys ;-) I'll for sure make this again, it's basolutely to die for. Thanks for posting this recipe!!
      Made for Healthy Choices ABC

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


    Nutritional Facts for Zurie's Chicken Liver Paté

    Serving Size: 1 (912 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1136.5
    Calories from Fat 870
    Total Fat 96.6 g
    Saturated Fat 50.0 g
    Cholesterol 979.6 mg
    Sodium 3477.7 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 1.4 g
    Sugars 3.2 g
    Protein 46.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites