Chicken Liver Pate


  • 2 Cups of Chicken Livers
  • 4 Eggs (hard-boiled)
  • 1 Medium to Large Onion (chopped)
  • 1/4 Cup of Chicken Fat or 1/8 Cup of Bacon Fat
  • 2 Tablespoons of Butter
  • 1/4 Cup of Fresh Parsley (chopped)
  • 1 Teaspoon of Thyme
  • 1/4 Teaspoon of Cayenne Pepper
  • Salt and Pepper to Taste
  • 1/4 Cup of Cognac, 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).


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

Watch How to Make It