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    Home » Chicken and Poultry Recipes » Easy Chicken Liver Pâté

    Easy Chicken Liver Pâté

    Last updated: May 21, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    This chicken liver pâté is made with olive oil and lots of tasty seasonings. It takes about 20 minutes to make, then needs to chill in the fridge for 2 hours.

    Wonderfully rich and flavorful, and surprisingly easy to make, it's a great way to add offal to your diet.

    Chicken liver pate served in small jars and topped with parsley.

    If you're curious about offal and would like to give it a try, chicken livers are a good place to start because their texture is pleasant and their flavor is fairly mild.

    Turning them into pâté makes them even more palatable, and is surprisingly easy. It's one of those restaurant-style dishes that you can totally replicate at home.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    These are the ingredients you'll need to make this chicken liver pâté. The exact measurements are listed in the recipe card below:

    Fresh chicken livers: Not available in all U.S. supermarkets, unfortunately. I usually get them at Whole Foods.

    Extra-virgin olive oil: This is definitely a departure from tradition, as most similar recipes are made with butter. But I love the flavor of extra-virgin olive oil and I find that it really enhances the flavor of the pâté.

    Seasonings: I use kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice. You can use chopped onions or shallots instead of the onion powder and cook them with the livers.

    Brandy: I really wouldn't skip it in this recipe. It greatly enhances the flavor of the pâté.

    Heavy cream: Another important ingredient that adds creaminess and silkiness. I use just a little - ¼ cup.

    Instructions

    Making chicken liver pâté is surprisingly easy! Scroll down to the recipe card for the full instructions. Here are the basic steps:

    Your first step is to clean the livers from the white connective tissue. Then you season them with lots of yummy spices and cook them in olive oil.

    Next, transfer the cooked livers to your food processor.

    Now add the brandy to the skillet. Cook it on high to reduce it, then transfer it to the food processor.

    Add more olive oil and a little heavy cream to the food processor. Cover and process on high until the mixture is creamy and fluffy.

    The last step is to divide the mixture evenly among four individual ramekins. Cover and refrigerate the pâté for at least 2 hours before serving.

    A six-photo collage showing the steps for making a chicken liver pâté.

    Expert tips

    The most important thing when making this pâté, in my opinion, is to make sure you don't overcook the livers (I should note that the USDA would disagree). They should still be pink in the middle. Properly cooked chicken livers are tender and flavorful. Overcooked ones are tough and gummy.

    The second tip is about when and how to enjoy the pâté. Definitely don't try to eat it as soon as it's ready! It's not good when it's still warm. It needs time to rest - at least 2 hours in the fridge.

    But it's actually best to make it a day ahead and refrigerate it overnight. This helps firm up its texture and also ensures that all the tasty flavors are melded together. If refrigerating overnight, remove the pâté from the fridge 30 minutes before serving.

    Frequently asked questions

    What is chicken liver pâté made of?

    It's usually made with cooked chicken livers, shallots or onions, brandy, heavy cream, butter, and some spices. My recipe uses olive oil instead of butter and onion powder instead of chopped onions.

    What is the difference between pâté and mousse?

    Mousse should have a lighter, airier texture, achieved by adding more heavy cream and whipping the mixture for longer to aerate it.

    Pâté is richer and heavier. I would say that my recipe better resembles a rich pâté than a light mousse, though it does have a rather mousse-like texture.

    Should I rinse chicken livers before cooking?

    I don't rinse them. I trim the connective tissue and pat them dry with paper towels.

    Variations

    The main way to vary this recipe is to use different types of fat for cooking the livers. Tasty options include melted butter, ghee, duck fat, and chicken fat.

    You can also replace the onion powder with ¼ cup of minced shallots or onions, cooked with the livers.

    Serving suggestions

    This tasty pâté is very good when served with any of the following:

    • Toasted keto 90-second bread
    • Toasted slices of almond flour bread
    • Almond flour crackers
    • Cucumber slices
    • Plain pork rinds

    Storing leftovers

    You can keep the pâté in the fridge, in an airtight container, for up to three days. Remove it from the fridge 30 minutes before serving so that it's not refrigerator-cold.

    Chicken Liver Pâté served in jars and topped with parsley.

    Related recipes

    • Liver and Onions
    • Chopped Liver
    • Beef Tongue (Lengua)
    • Beef Heart Stew

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Chicken Liver Pate
    4.96 from 45 votes
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    Easy Chicken Liver Pâté

    Chicken liver pâté made with olive oil and lots of tasty seasonings is wonderfully rich and flavorful and surprisingly easy to make.
    Prep Time15 mins
    Cook Time5 mins
    Rest time2 hrs
    Total Time2 hrs 20 mins
    Course: Appetizer
    Cuisine: French
    Servings: 4 servings
    Calories: 275kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 lb. chicken livers
    • 3 tablespoons olive oil divided
    • ¼ cup brandy
    • ¼ cup heavy cream
    • 1 teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon allspice

    INSTRUCTIONS

    • Use a sharp knife to remove the white connective tissue from the livers and pat them dry with paper towels.
    • Sprinkle the cleaned livers with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice.
    • Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the seasoned livers. Cook them, turning frequently, until browned on the outside and barely pink in the center, 5-7 minutes.*
    • Transfer the cooked livers to your food processor’s bowl.
    • Add the brandy to the skillet. Use it and a heat-resistant rubber spatula to scrape any bits stuck to the bottom of the skillet. Cook on high until it’s reduced to 3 tablespoons, about 1 minute. Turn the heat off. Use the spatula to transfer the skillet contents to the food processor.
    • Add the heavy cream and 2 more tablespoons of olive oil to the food processor. Cover and process on high until the mixture is smooth, light and fluffy, 1-2 minutes, stopping once o scrape the sides and bottom with a spatula.
    • Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving.

    WATCH THE VIDEO:

    NOTES

    *The CDC recommends cooking chicken livers to 165F, which is well-done. 
    Note that if added to a too-hot pan, chicken livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding the livers to the pan.
    Variations: You can replace the onion powder with ¼ cup of minced shallots or onions, cooked with the livers. You can also replace the olive oil with butter. 
    Definitely don't try to eat the pâté as soon as it's ready! It's not good when it's still warm. It needs time to rest - at least 2 hours in the fridge. It's actually best to make it a day ahead and refrigerate it overnight. This helps firm up its texture and also ensures that all the tasty flavors are melded together. If refrigerating overnight, remove the pâté from the fridge 30 minutes before serving.
     
     

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 275kcal | Carbohydrates: 1g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Sodium: 365mg
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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