Best Chicken Liver Pate

Elaine Douglas


This is good any time of the year but especially at holiday celebrations.
I plate it in small ramekins. I freeze any that I don't use within a couple of days so I can quickly defrost them as needed.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


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  • 1 lb
    chicken livers
  • 1/2 c
    dry white wine
  • 1/2 c
  • 1 tsp
    chicken stock base
  • 1 tsp
    parsley flakes or twice as much fresh chopped parsley
  • 1 Tbsp
    instant minced onion or twice as much fresh onion chopped fine
  • 1/4 tsp
  • 1 Tbsp
    soy or tamari sauce
  • 1/2 c
    soft butter
  • 1 tsp
    bon appetite spice or whatever blend you like
  • 1/4 tsp
    dry mustard
  • 1 dash(es)
  • 1 Tbsp

How to Make Best Chicken Liver Pate


  1. Combine first eight ingredients and bring to a boil. Reduce heat and simmer 20 minutes.
  2. Cool livers in liquid; drain – reserving some liquid.
    Put livers in food processor and blend. Add remaining ingredients. Process until well mixed and smooth. If too thick, add small amount of cooking liquid. Store covered in fridge at least 24 hours.

Printable Recipe Card

About Best Chicken Liver Pate

Course/Dish: Meat Appetizers, Spreads
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Low Carb
Other Tag: Heirloom

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