Chicken Liver Pate

This is the tastiest and healthiest pate recipe I have ever tried. I got this recipe from a friend of mine and since then it is on the front page in my cookbook.

Chicken Liver Pate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 8

Calories per serving: 361

Fat per serving: 31.8 g

Saturated fat per serving: 18.6 g

Carbs per serving: 1.4 g

Protein per serving: 17.6 g

Sodium per serving: 260 mg


  • 2 medium shallots, peeled and finely chopped
  • 1 pint fresh chicken livers, trimmed
  • 8 tbsp unsalted butter, cut into cubes
  • 1 tbsp fresh thyme leaves, chopped
  • ⅓ cup Madeira or port
  • 3 tbsp heavy cream, plus more as needed
  • Kosher salt to taste


  1. Add 4 tablespoons butter to a heavy cast iron pan and set over medium heat.
  2. Once it has melted, add shallots and cook until soft and translucent.
  3. Increase the heat to high and add the livers, wine and thyme to the pan. Cook for about 8 minutes, until the livers become light golden, but still pink inside. Transfer the mixture to a food processor, add the remaining butter and heavy cream and pulse until smooth and creamy.
  4. Taste and adjust seasoning as needed. Place the pate into a bowl, cover with plastic wrap and chill in the fridge for at least 2 hours.
  5. Spread over a slice of toasted bread and enjoy.
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