Liver Pate (deli style) by KC

Pat Duran


This is the recipe I used to make when I worked in a deli where all of the food was homemade. Including my Chocolate Éclairs, Cauliflower Casserole, Chicken Casserole, Enchilada Casserole, Old Fashioned Bread Pudding, Apple Pinwheels, something new every day etc....

pinch tips: How to Debone a Chicken



makes about a pound and a half


25 Min


35 Min


Stove Top


2 lb
fresh chicken livers, rinsed and trimmed
1 Tbsp
worcestershire sauce
1 tsp
1 tsp
seasoned salt
2 medium
onions, cut up
1/2 c
red wine
2 tsp
garlic powder
3 or 4 pkg
(envelopes) knox unflavored gelatin

Directions Step-By-Step

Place cleaned chicken livers, Worcestershire sauce, pepper, salt, onions, and garlic powder in a large saucepan and cover with water 2 inches above ingredients.
Bring to boil and cook till livers are no longer pink and onions are translucent.
Sprinkle gelatin( depending how much liquid there is in the pan-for every 1 1/4 cup liquid use 1 envelope of Knox gelatin) sprinkled over wine and stir to dissolve.
Add gelatin mixture to liver mixture. Stir to mix in well.
Remove from heat and pour a little at a time in a blender and blend until smooth.(mixture will be thin, but thickens up overnight- works like regular jello)
Pour into a foil wrapped loaf pans or other mold.
Cover and chill overnight.
Great on garlic toast triangles and rye toast or crackers. Keep refrigerated.

About this Recipe

Main Ingredient: Chicken
Regional Style: German
Other Tags: Quick & Easy, Heirloom