The first time I served homemade chicken liver pâté at a dinner party, my guests couldn’t believe it wasn’t store-bought from a specialty shop. Many admitted they had always avoided liver dishes but found themselves going back for second and third helpings of this velvety, flavorful spread. That moment changed how I thought about this humble ingredient forever.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Easy Chicken Liver Pâté Spread
What began as an attempt to create an elegant appetizer on a budget has become one of my signature dishes. This chicken liver pâté transforms an inexpensive ingredient into something truly special—rich, smooth, and complex in flavor. It’s proof that luxury doesn’t have to come with a high price tag, and that sometimes the simplest recipes yield the most impressive results.
Whether you’re hosting a sophisticated gathering or simply want to elevate your weekly meal prep, this chicken liver pâté delivers restaurant-quality results with minimal effort and everyday ingredients. The best part? It actually tastes better after a day or two in the refrigerator, making it the perfect make-ahead dish for entertaining.
Why You’ll Love This Recipe
- Rich in nutrients – Chicken livers are packed with iron, vitamins, and protein
- Budget-friendly luxury – Transforms an inexpensive ingredient into an elegant dish
- Make-ahead convenience – Tastes even better on the second day
- Simple preparation – Only requires basic cooking skills
- Impressive presentation – Looks and tastes like something from a fine restaurant
- Versatile serving options – Works as an appetizer, snack, or light meal
Chicken Liver Pâté Recipe Ingredients
This straightforward chicken liver pâté recipe can be prepared in about 20 minutes with just 5 ingredients, excluding salt and pepper. However, it’s a good idea to plan ahead because the flavors develop while the pâté chills. Here are the ingredients:
- Fresh chicken livers – The star ingredient that provides a rich, earthy flavor base and smooth texture
- Olive oil – Adds richness and helps create a silky texture while cooking the livers
- Onion – Contributes essential aromatic sweetness that balances the liver’s intensity
- Dry Marsala wine – Deglazes the pan and adds complexity with its nutty, caramelized flavor
- Hard-boiled eggs – Lighten the texture and mellow the liver flavor for a more approachable taste
- Salt – Enhances all the flavors and brings balance to the dish
- Ground black pepper – Adds a subtle warmth and complexity to the final spread
How to Make Chicken Liver Pâté
- Rinse and drain the chicken livers, discarding anything that looks unusually colored.
- Heat the oil in a pan over medium heat.
- Add the onions and sauté until they are golden brown. Remove the onions from the pan.
- Add the chicken livers to the pan and cook them for about 15 minutes, until done. Add more oil to the pan if needed. Remove the livers from the pan.
- Deglaze the pan with Marsala, dry white wine, chicken broth, or water.
- Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor.
- Return the livers, eggs, and onions to the pan and stir to combine.
- Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least 2 hours.
- Before serving, chop one more hard-boiled egg and place it on top of the pâté.
Easy Homemade Chicken Liver Pâté
Ingredients
- 1 pound fresh chicken livers
- 2 tablespoons olive oil
- 1/2 cup finely diced onions
- 2 tablespoons dry Marsala wine or dry white wine, brandy, chicken broth, or water
- 3 hard-boiled eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and drain the chicken livers. Discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors).
- Heat the oil in a pan over medium heat.
- Add the onions and sauté until they are golden brown. Remove the onions from the pan.
- Add the chicken livers to the pan and cook for approximately 15 minutes, until done. Add more oil to the pan if needed.
- Remove the livers and deglaze the pan with a few tablespoons Marsala wine, chicken broth, or water.
- Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor.
- Return the livers, eggs, and onions to the pan and stir to combine.
- Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least 2 hours.
- Before serving, chop the remaining hard-boiled egg and place it on top of the liver pâté.
Nutrition
Ingredient Substitutions
- Wine: Instead of Marsala wine, you can use a dry white wine, brandy, chicken broth, or just water.
- Fat: Chopped liver in the Jewish tradition uses schmaltz (rendered chicken fat flavored with onions) instead of vegetable oil.
- Cracklings: Add gribenes to your pâté liver. Gribenes are the crispy cracklings created when you render schmaltz (often referred to as Jewish bacon).
- Toppings: You can fancy up your chopped liver by topping it with crostini and/or chopped parsley or chives.
What to Serve With Chicken Liver Pâté
- Crostini is easy to prepare and a great bread to serve with pâté.
- Pickles – cornichons add the perfect contrast
- Store-bought or homemade crackers.
- Crusty baguette
- As a light supper with parsley potatoes.
- Red wine pairs perfectly with pâté
Chopped chicken liver pâté is ideal for parties, especially when paired with a sophisticated charcuterie board— a meat and cheese plate.
Storage and Reheating Instructions
Refrigerator Storage:
- Standard method: Store in an airtight container for up to 1 week
- Extended method: Pour a layer of melted clarified butter or lard on top to create a seal, which extends refrigeration time to up to 1 month
- Always keep pâté chilled until ready to serve
- For best flavor, remove from refrigerator 15-20 minutes before serving
Freezer Storage:
- Wrap tightly in plastic wrap
- Add a layer of aluminum foil
- Place in an airtight freezer container or freezer bag
- Freeze for up to 3 months
- Thaw overnight in the refrigerator before serving
Serving Note:
This is typically served cold or at cool room temperature—reheating is not recommended as it changes both texture and flavor profile.
Favorite Chicken Appetizers
Popular Party Foods
Chicken Liver Pâté spread fits right in with other appetizers you might serve at a party, such as:
- Bacon Wrapped Jalapeno Poppers
- Clam Dip
- Dried Beef Cheese Ball
- Fried Pickle Spears
- Fruit Dip
- Mini Corn Dogs
- Pizza Monkey Bread
- Rotel Cheese Dip
- Taco Ring
- Vegetable Dip Recipe
Check out my easy appetizer recipes and the best chicken recipes here on CopyKat!
In this, you say, “…or too fancy to be enjoyed every day. However, this chicken liver pâté recipe is super inexpensive and really easy to make, so there’s no reason not to enjoy it whenever you want.”
There is a huge reason why you should NOT each this whenever you want. Liver is extremely high in vitamins, which makes it a beneficial thing to eat. However, you should *not* eat liver more than once a week, because it’s SO high in vitamins, that you can overdose on vitamin A. Please do NOT eat this more than once a week.
Thank you for clarifying this for me.
This was the best! Oh so easy!