Quick and Easy Chicken Liver Pate

"A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!"
photo by Bergy photo by Bergy
photo by Bergy
Ready In:
1 1/2 cups




  • Melt butter in heavy sillet over medium heat.
  • Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  • Save pan drippings.
  • In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  • Blend well for about 20 seconds.
  • Optional: Blend in the hard boiled egg for a richer pate.
  • Enjoy!

Questions & Replies

  1. Those of you who made this, how big an onion? and did any of you saute the onion?


  1. I made this for a party....VERY GOOD......was even better after 3 days chilling in the fridge!
  2. Thanks, my second time making this pate! Could it be easier or less expensive? If you can't find the chicken livers at your regular grocery, try the Mexican market. I added two pinches of sugar per another recipe to cut the liver - another idea is a touch of sherry. I did use one hard boiled in in this one. Per other things that I had read I put plastic wrap on top to "seal" the pate - Yum and thanks for the simple recipe, Axe!
  3. This liver pate was a hit. I did use the hard boiled egg, and I do feel it needs to be in there. I would recommend that it gets made a day ahead. When I made it and my first taste after making it, I thought I had done something wrong. Then, when I served it and everyone was raving about it, I knew things were right. No more store bought pate for me. Thanks Axe for this recipe.
  4. Awesome! I've made this both by using raw onions or by carmelizing them first. Carmelizing them gives the pate an overall more mild flavor, which is very nice. The ”optional” hard boiled egg is a must!
  5. Using this recipe, my chicken liver pate came out perfectly and worked wonderfully on the beef wellington I made. I had plenty of pate left over to make crustinis. I omitted the hardboiled egg (I didn't miss it). Thanks so much for the excellent recipe!


  1. I added a peeled, cored apple and handful of craisins. For spices I added 1/4 tsp. thyme (most other paté recipes call for it), and a pinch of nutmeg.
  2. Instead of fresh diced onions I used dried minced onions and sauted them in the butter with the liver. Please add the hard boiled egg and just a dash of lemon juice. OMG I cannot stop eating this!



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