Chicken Live Pate'

Sheri Zarnick


Another recipe written on the walls of the old farmhouse. I wrote all these old recipes down and am sharing some the most unique ones. But also will be sharing many more as I feel it was a treasure to find so many old recipes that spoke of the past and times gone by, as this way I can preserve these so they can go on into the future. I hope you enjoy them too.


★★★★★ 2 votes

15 Min
1 Hr


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1 lb
raw chicken livers
1/4 c
onion, chopped very fine
1/4 c
chopped parsley
2 large
2 large
eggs, separated
2 c
heavy cream
1/2 tsp
1/2 tsp
1 tsp
1/4 tsp
envelope of unflavored gelatin
1/4 c
cold water
1 can(s)
condensed consomme' (15 oz.)
1/4 c
slices of stuffed olives

How to Make Chicken Live Pate'


  • 1Buzz livers, onion, and parsley in a blender until liquified. Add whole eggs, egg yolks, cream, herbs, salt and pepper. Beat egg whites until stiff. fold into liver mixture.
  • 2Pour into a greased bread loaf pan. Bake in a pan of water at 350^ for an hour or until knife inserted comes out clean. Wash Loaf pan.
  • 3Chill in the pan overnight. Invert on a platter.
    soften gelatin in 1/4 c. cold water. Bring remaining 1/4 c. water and consomme' to a boil. Stir in soften gelatin until dissolved. Pour about 1/2 c. into bottom of loaf pan, making 1/4" deep. Chill until thick, but not set.
  • 4Put pate' back into pan, pour rest of consomme'mixture over it. Chill until firm.
    To serve, invert on platter. Garnish with sliced olives arranged in a pretty pattern. Serve with parsley, and assorted crackers and cheese.

Printable Recipe Card

About Chicken Live Pate'

Course/Dish: Spreads

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