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Chicken Liver Pate or Chicken Liver Pâté

Chicken Liver Pate Recipe or Chicken Liver Pâté

Sumit Malhotra
Chicken Liver Pate Recipe or Chicken Liver Pâté is dangerously easy, inexpensive and luxurious. Easy chicken liver pâté is made with butter, onions, garlic, brandy, and thyme. It is blended smooth to spread on bread or crackers.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine French
Servings 6 people
Calories 75 kcal


  • 500 gram Chicken livers
  • 10 tablespoon Butter Unsalted is better; I used salted though
  • 1 tablespoon Garlic Paste
  • 1 Piece Onion Medium; Sliced thinly
  • 1 tablespoon Thyme Fresh is better though I used dried ones
  • 1/2 tablespoon Salt
  • 2 Piece Bay leaves
  • 0.5 Cups Water
  • 2 tablespoon Scotch I used Chivas Regal; Cognac goes well too
  • 0.5 tablespoon Black pepper
  • 10 drop Tabasco Fiery Red


  • Clean and slice the chicken livers into halves.
  • Melt two tablespoons of butter in a wok or a frying pan.
  • Add chicken livers, sliced onions, thyme, salt, bay leaves and garlic and gently mix around.
  • Once the ingredients have mixed well, add just enough water to cover. Bring it to simmer and reduce heat.
  • Cook on low heat till livers turn pink and are cooked (this will take about 5 minutes tops).
  • Remove from fire and drain the stock.
  • Remove & discard bay leaves.
  • Add the cooked livers to a blender and add two tablespoons of Chivas Regal. If the idea of adding scotch whiskey does not appeal you can use brandy or a cognac as well.
  • Blend well adding remaining butter as you go till the butter is nicely blended and the paste is smooth.
  • Check for seasoning and add half a tablespoon of black pepper and blend again.
  • If you wish the pâté to be a bit spicy, add 10 dashes of Fiery Red Tabasco.
  • Add to ramekins or small plastic boxes and refrigerate overnight to set firmly.
Keyword Chicken Liver Pate, Foie Gras