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Chicken Liver Pate


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  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick unsalted butter, cut in pieces
  • 1 cup chopped yellow onions
  • 2 tsp minced garlic
  • 2 T green peppercorns, drained
  • 2 bay leaves
  • 1 tsp chopped fresh thyme leaves
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ cup Cognac or brandy
  • Chopped parsley leaves for garnish
  • French bread croutons or toast, accompaniment



Step 1

In a bowl, soak the livers in the milk for 2 hours. Drain well. In a large skillet, melt 4 T of the butter over medium heat. Add the onions and cook, stirring until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 T of the peppercorns, the bay leaves, thyme, salt and pepper and cook stirring until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. Remove from heat and let cook slightly. Discard the bay leaves. In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in remaining 1 T peppercorns and adjust seasoning to taste. Pack into 6 individual ramekins, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours. To serve, place the ramekins on individual plates and garnish with parsley. Surround with croutons.

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