Chicken Liver Pâté

Chicken Liver Pâté is a delicious treat that is easy to make, perfect for parties, the holidays, and as a light dinner.

chicken liver pate on bread slices and in a dish.

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Easy Chicken Liver Pâté Spread

Are you looking for something special to serve at a party or some other gathering? Well, look no further; this chicken liver pâté recipe has you covered. Chicken liver pâté spread is a delicious treat that is very easy to make and tastes so good.

You might think that liver pâté is one of those dishes that is very pretentious 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.

What Is Chicken Liver Pâté?

Chicken liver pâté is a variation on much more expensive foie gras, which is made from duck or goose livers. Foie gas is a costly and highly-controversial delicacy because of the way it is produced.

Chicken liver pâté is a great way to enjoy chicken livers that does not involve cruelty to the birds, especially if you purchase livers from free-range chickens.

Why This Is the Best Chicken Liver Pâté Recipe

This is by far the best chicken liver pâté recipe you’ll ever put together. This recipe is very basic but so good that it will make anyone who thinks they hate liver absolutely love chicken liver!

With just chicken livers, a few hard-boiled eggs, some onion, and some fat or oil, a world-class spread is yours. Chicken liver pâté makes the perfect appetizer and this is the only recipe you’ll need.

Chicken Liver Pâté Recipe Ingredients

This ridiculously easy chicken liver pâté recipe can be put together in about 20 minutes with just 5 ingredients, not counting salt and pepper. However, it’s a good idea to plan to make it in advance because the flavors develop while the pâté chills! Here are the ingredients:

  • Fresh chicken livers
  • Olive oil
  • Onion
  • Dry Marsala wine
  • Hard-boiled eggs
  • Salt
  • Ground black pepper
chicken liver pate ingredients on a tray.

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.

How to Make Chicken Liver Pâté

  1. Rinse and drain the chicken livers, discarding anything that looks unusually colored.
  2. Heat the oil in a pan over medium heat.
  3. Add the onions and sauté until they are golden brown. Remove the onions from the pan.
sauteed onions in a skillet.
  1. 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.
cooked chicken livers in a skillet.
  1. Deglaze the pan with Marsala, dry white wine, chicken broth, or water.
  2. 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.
  3. Return the livers, eggs, and onions to the pan and stir to combine.
  4. Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least 2 hours.
  5. Before serving, chop one more hard-boiled egg and place it on top of the pâté.
chicken liver pate topped with chopped egg.

I like to store chopped liver pate for a day or two before serving. It tastes better on the 2nd day.

What to Serve With Chicken Liver Pâté

Chopped chicken liver pâté is perfect for parties as part of a fancy charcuterie board (meat and cheese plate).

How to Store Pâté Liver

Chopped liver pâté can be stored in the refrigerator for a day or two before serving. In fact, it tastes better the second day.

Refrigerator: Tightly covered chicken liver pâté will be ok in the fridge for up to a week. To refrigerate it for up to a month, pour a little melted clarified butter or lard on top to make a seal. Every time you spoon out some pâté, you will need to reseal the top.

Freezer: Wrap leftover pâté tightly in plastic wrap followed by a layer of foil, an airtight freezer-safe container, or a freezer-safe zip-top bag. Your pâté will be good in the freezer for up to 3 months. Thaw the pâté overnight in the refrigerator.

chicken liver pate in a dish and on bread slices.

Favorite Chicken Appetizers

Chicken Liver Pâté spread fits right in with other appetizers you might serve at a party, such as:

Check out more of my easy appetizer recipes and the best chicken recipes here on CopyKat!

chicken liver pate on bread slices and in a dish.

Chicken Liver Pâté

Chicken liver pate is a great way to enjoy chicken livers.
5 from 2 votes
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Course: Appetizer
Cuisine: American
Keyword: chicken liver pate, Chicken Livers, chopped liver pate, Pate
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 132kcal

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

Calories: 132kcal | Carbohydrates: 1g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 265mg | Sodium: 209mg | Potassium: 168mg | Fiber: 0g | Sugar: 0g | Vitamin A: 6380IU | Vitamin C: 10.9mg | Calcium: 16mg | Iron: 5.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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