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....

★★★★★ 2 votes
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


1Place 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