Part-TAY on Pate!

Sherry Peyton


Okay, so it's only chicken livers made into a pate, but it sure beats the price of the duck and goose variety, it's easy to make, and tastes wonderful on crackers. So take a look. If you like this recipe, see others at my website:


★★★★★ 2 votes

20 Min
20 Min


  • 1 lb
    chicken livers
  • 2
    bay leaves
  • 1/4 tsp
    dried thyme
  • 1 c
    chicken broth
  • 1/2 medium
    onion, sliced
  • 2 Tbsp
  • 2 Tbsp
    good dry red or white wine
  • 1/2 tsp
  • 1 stick
    butter, cold and diced

How to Make Part-TAY on Pate!


  1. Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor.
  2. Saute the onions in butter until carmelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth.
  3. Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread. (I see no reason why half of this can't be placed in a heavy container and frozen for later use)

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