Chicken Liver Pâté

 Hey guys! To say the last few weeks of my life have been filled with sport, beach and meeting with friends, so I hadn’t been posting regularly and commenting on your lovely blogs, but I will resume blogging and posting more often. 🙂 And I want to share with you a simple but super delicious recipe –  chicken liver pate! The pate is very quick and easy to make, and require only a few ingredients. Another advantage is a low cost of chicken livers. Pureeing the cooked livers along with butter and a little cognac or brandy transforms the plain part of chicken into something magnificent! It’s a great breakfast on a slice of toasted bread or can be a nice appetizer topped with a cornichon or little pickled onion. 🙂Chicken liver pate

Chicken Liver Pâté

  • Servings: >6
  • Difficulty: easy
  • Print
If cooking for children, omit the cognac.
1 large onion
1 medium carrot
20g butter
500g chicken liver, cleaned
1+1 tbsp cognac (or brandy/whiskey)
1/2 tsp dried thyme or 1-2 tsp fresh leaves
a pinch of freshly grated nutmeg
50ml water or chicken stock
100ml cream  (12-15%)
50-60g butter, at room temperature
sea salt to taste
freshly grated black and white pepper to taste
40-50g butter
  1. Peel onion and cut into small cubes. Wash, peel and grate carrot.
  2. In a deep frying pan or saucepan, heat butter and add vegetables, cook on a medium heat until soft (don’t brown). Add liver and fry for 8-10 minutes. Add one tablespoon of cognac, herbs and season to taste. Simmer on a medium-low heat for 5 minutes. Add water, cream, bring to boil and turn off the heat. Leave to cool at room temperature.
  3. Transfer to a food processor or puree with hand blender. If the consistency is too thick, add more warm water or stock. Adjust the seasoning. Add soft butter, cognac and blend again.
  4. You can make a butter ‘lead’, for that heat the butter in a small bowl and pour over the cooled pate.
  5. Transfer pate to a bowl and keep covered in the fridge up to 5 days.




  1. ladyredspecs says:

    Delicious! Chicken Liver pate has been out of fashion for a while here, you’re right it’s low cost, simple to make and your recipe sounds excellent. Like Conor, I feel the need to make pate!

    • milkandbun says:

      Thanks a lot for advice, Ronit! 🙂 But when I take the pate out of the fridge, duck fat will be hard and not very tasty to eat, should I keep it outside for a while and then eat? And can I use the fat from roasting the duck in the oven?

      • Yes, when taking out of the fridge the duck fat takes a bit longer to soften.
        The fat from roasting duck in the oven is perfect for this, as it is so flavorful.
        With regular duck fat I usually use one that I lightly sauteed some onions in, with salt, whole peppercorns and bay leaves. I then strain it and keep for use in any dish.
        I fry duck or chicken livers in this fat. It’s very tasty. Unfortunately, the dish is not very photogenic so it’s hard to put a photo of the dish… 🙂

      • milkandbun says:

        And how long duck fat (from roasted bird) can be kept in the fridge? Because I have some in the fridge but forgot to put a sticker with date..😁I’m cooking fried chicken liver pretty often too.:) I should try to take its pic next time))

      • I keep the duck fat, in an airtight jar in the fridge, for up to 6 months, though I know it can keep even longer.
        Making fried livers look good is really a challenge, but you’re really such a good photographer and know how to add items to the photo, I’m sure you’ll do much better job than anything I can come up with. I’m looking forward to see the results… 🙂

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