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Chicken Liver Pâté


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  • 8 oz. chicken livers, cleaned
  • 4 cups chicken stock
  • 2 tbsp. rendered chicken fat or unsalted butter
  • 1/2 medium yellow onion, minced
  • 1 1/2 tbsp. cognac or brandy
  • 2 hard-boiled eggs
  • Kosher salt and freshly ground black pepper, to taste
  • Toast points, for serving



Step 1

Bring livers and stock to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook until just cooked through, about 8 minutes. Drain, reserving ¼ cup cooking liquid; transfer to a food processor. Heat fat in a 10" skillet over high heat, and add onion; cook until browned, about 4 minutes. Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.

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