Cheat's Chicken Liver Pate

"I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate."
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Ready In:
3 large pots of pate




  • Separate livers from the gall bladders.
  • Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
  • Fry onions and garlic in 250g butter until soft.
  • Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
  • Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
  • Then place in a food processor and blend until smooth.
  • Adjust seasoning if required.
  • Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
  • Put into the fridge until required.

Questions & Replies

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  1. I made this only with 250g butter, cloves and allspice (allspice as a substitute for mace). I used Curvoisier Brandy. This is the 2nd time I am making this as it is really tasty, inexpensive and I can freeze it as well. It is a great recipe, thank you so much for posting!
  2. The chopped egg and brandy reminded me of my nursing school days and a friend who would return from a weekend at home with a jar of chopped liver and a box of saltines. I halved the recipe but used 2 eggs and processed the mixture less than smooth (personal preference. It was everything I expected and more. I loved the touch of cloves. Warning - don't forget the saltines!
  3. This really goes a long way - I cut the recipe in half and there was still plenty to go round for 6 of us. Excellent flavour and very unique with the egg in it. I didn't see any gall bladders to remove but I did cut out the connecting sinew and discarded it. I used 2 tbsp "good" brandy. This is quick, reasonable and extra good Thanks Chrissyo it's a keeper
  4. I made this for Christmas and followed the recipe almost exactly, but had no brandy so used some porto instead. This was the biggest hit at Christmas dinner - before, during and after dinner, people were coming up to me and cursing me for "forcing" them to stuff their faces with my pate! I am so glad I made the full recipe, because otherwise there wouldn't have been any left for me! This was so easy to make. For other ease of reference, the full recipe filled 2x500ml ramekins, with enough room left to top both with a thin layer (maybe 3mm) of melted butter! Thank you so much for posting - this recipe is a keeper!!!
  5. A wonderful pate!! We couldn't stop eating it. Definitely in our favourites now! The only alteration was that I only used half of the butter.


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
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