For an even smoother pate, consider passing the mixture through a fine-mesh sieve after processing. A splash of sherry or Madeira can be substituted for the brandy for a slightly different flavor profile. Serve with crusty bread, crackers, or even fresh vegetables for dipping. The pate can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Easy Chicken Liver Pate
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME4 hrs 5 mins
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SERVING16 People
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VIEWS13
Indulge in the creamy decadence of this chicken liver pate, a smooth and savory spread perfect for elegant appetizers or a sophisticated snack. Its rich flavor and velvety texture make it an unforgettable culinary experience, and it freezes beautifully for future enjoyment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol137 mg
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Fiber0 g
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Protein5 g
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Saturated Fat9 g
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Sodium320 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Allow 1/2 cup of butter to soften at room temperature. (Prep: 10 minutes)
02
Step
5 mins
In a food processor fitted with a steel blade, combine the onion and apple. Pulse until coarsely chopped. (Prep: 5 minutes)
03
Step
10 mins
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and apple, cooking and stirring until lightly browned. Return the mixture to the food processor. (Cook: 5-10 minutes)
04
Step
7 mins
Melt 5 tablespoons of butter in the same skillet over high heat. Add the chicken livers and cook until browned on the outside and just cooked through. Reduce heat to low, pour in the brandy, and gently warm. Carefully ignite the brandy and allow the flames to subside completely. (Cook: 5-7 minutes)
05
Step
30 mins
Transfer the chicken liver mixture to the food processor, along with the onion and apple. Add the heavy whipping cream and process until the mixture is very smooth and creamy. Transfer to a bowl and refrigerate until cool. (Chill: 30 minutes)
06
Step
7 mins
Cut the softened 1/2 cup of butter into smaller pieces and add it to the food processor. Add about 1/3 of the chilled liver mixture and blend for approximately 5 seconds. Repeat two more times with the remaining liver mixture. Add lemon juice, salt, and pepper; blend until fully incorporated. (Blend: 5-7 minutes)
07
Step
3 hrs
Transfer the pate to a serving dish or individual ramekins. Top with the melted tablespoon of butter. Cover loosely with plastic wrap and refrigerate until thoroughly chilled and set. (Chill: 3 hours)
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RECIPE REVIEWS
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Please Rate
Kaden Jacobi
Jun 24, 2025Make sure not to overcook the chicken livers or the pate will be dry.
Charity Deckow
Jun 11, 2025This pate is so easy to make and tastes amazing! My guests always rave about it.
Marie Ward
Jun 3, 2025Freezing worked great! It was just as good after thawing.
Agustina Pagac
May 29, 2025I added a pinch of nutmeg and it gave it a lovely warmth.