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, weekly menu
Tried this recipe?Let us know how it was!

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

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