Chicken Liver Pâté is a delicious treat that is easy to make, perfect for parties, the holidays, and as a light dinner.
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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
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
- 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.
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
- Crostini is easy to prepare and a great bread to serve with pâté.
- 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 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.
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 more of my easy appetizer recipes and the best chicken recipes here on CopyKat!
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.
Amanda
This was the best! Oh so easy!