Chicken Liver Pate

Jo Zimny


This recipe is very mild and tastes great on little toasts or crackers. Make it the day before to give it plenty of time to set up and for the flavours to mingle. If you like, you can cover the pate with a thin layer of melted margarine and then put the plastic wrap on it. It keeps up to one week in the fridge and in the freezer for two months!

★★★★★ 1 vote
25 Min
10 Min


1 lb
chicken livers, well cleaned
1 small
sweet onion, sliced thin
2 small
cloves garlic, smashed and peeled
bay leaves
1/2 tsp
thyme leaves
kosher salt
1 c
filtered water
2 stick
vegan margarine, room temperature
1 Tbsp
marsala wine
fresh cracked pepper
little toasts or crackers for serving


1In a medium saucepan combine the livers, onion, garlic, bay leaves, thyme and 1/2 tsp. salt.
2Add the water and bring to a simmer. Cover and reduce heat and cook on low stirring occasionally. About 5 minutes.
3Discard the bay leaves and using a slotted spoon remove the liver mixture to a food processor.
4Process to a course puree, then add the butter a little at a time until totally incorporated. Add the Marsala Wine and season with salt and pepper. Taste! The mixture should be very smooth!!
5Put the pate into little dishes and press a piece of plastic wrap onto the surface. Put in the fridge to firm up.
6Serve chilled on toast points or crackers.

About Chicken Liver Pate

Course/Dish: Poultry Appetizers, Spreads