Homemade chicken liver pâté

Pate in a pot and on crackers with a wedge of lemon.
This classic chicken liver pâté recipe is surprisingly easy to make. Silky, smooth and delicious, perfect for any dinner party.

Prep Time 15 minutes
Cook Time 3 minutes
cooling and chilling time 35 minutes
Total Time 53 minutes
Course Appetiser, Side Dish, Snack
Cuisine French


  • 225 g chicken livers well-trimmed
  • ½ small onion thinly sliced
  • 1 small garlic clove crushed
  • 1 bay leaf
  • ¼ tsp thyme leaves
  • ½ tsp salt plus more to season
  • ½ cup water
  • 170 g unsalted butter at room temperature
  • 2 tsp Cognac or Scotch optional
  • black pepper


  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 tsp of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and set aside for 5 minutes.
  • Transfer the liver mixture to a food processor, discard the bay leaf and cooking liquid. Process until coarsely pureed, then with the food processor running, add the butter, 2 tbsp at a time until well combined.
  • Add the cognac (if using), season and process until completely smooth.
  • Transfer into ramekins, cover in cling film, pressing down so the plastic touches the pâté and refrigerate until firm.
  • Serve on good crackers or slices of bread.
Keyword gluten free, keto, low carb
Tried this recipe?Let us know how it was!

If you have vegetarian guests coming over, make a batch of this olive spread.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.