Chicken Liver Pate

This silky-smooth pate is inexpensive and simple to make. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones.  We use fresh livers from our pastured chickens and the flavor is rich and creamy and packed with nutrients.


1 lb chicken livers

1/2 onion, chopped

3 clover garlic

1 c. butter

2 tbsp fresh thyme

1 bay leaf

1/2 tsp sea salt

2 tsp white wine

Simmering chicken livers

    1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt and half the butter. Lightly saute, reduce heat and simmer stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
    2. Discard the bay leaf. Using a spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the white wine, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.

Make Ahead

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Leave a Reply

Your email address will not be published.