Chicken Liver Pate

Chicken Liver Pate

This sophisticated rich and creamy appetizer is surprising budget friendly and rather easy to make. Your guests will be impressed that you made pate!
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  • 2 Cups Chicken Livers
  • 4 Eggs hard-boiled
  • 1 Medium to Large Onion chopped
  • 1/4 Cup Chicken Fat or 1/8 Cup of Bacon Fat
  • 2 Tablespoons Butter
  • 1/4 Cup Fresh Parsley chopped
  • 1 Teaspoon Thyme
  • 1/4 Teaspoon Cayenne Pepper
  • Salt and Pepper to Taste
  • 1/4 Cup Cognac Port, or Madeira wine may also be used


  • Gather your ingredients
  • Fry the chicken livers in the chicken fat or bacon fat until pink (do not overcook).
  • Deglaze the pan using the alcohol you selected (wine or cognac).
  • Add the chopped onion to the same pan and cook in the juices left by the chicken livers, cook until browned.
  • Chop the hard-boiled eggs.
  • Combine the chicken livers, onion, egg, and remaining ingredients in a bowl
  • Blend together with an immersion tool until creamy.
  • Garnish with some parsley.
  • Serve with wheat crackers, pita, melba toast and or celery.


When Substituting Cognac with Port or Madeira Wine
Each one offers a bit of a different flavor. The Cognac has more of a bite, as it is a strong grain alcohol product.  The others are wines made from grapes, therefore sweeter. 
If you are making the pate’ for a holiday gathering you can use a cookie cutter to mold the shape of the pate before plating it.
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