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Get It NowMy husband and I honeymooned in Paris. It was every bit as romantic and inspiring as you imagine it would be — and one of the things it inspired me to do was learn how to make liver pate. It’s a dish my mom and grandma used to make when I was a kid, but I had forgotten about it until I visited France.
While I can’t deliver the Eiffel Tower to your backyard, you can make this chicken liver pate recipe at home… and enjoy a decadent, delicious evening with the flavors of Paris right at your kitchen table. It’s deliciously smooth, creamy, and so versatile, yet often underrated as an appetizer or lunchtime companion. And every time I make it, I have a memory tug-of-war between Paris and family holiday dinners.
Why You’ll Love My Chicken Liver Pate Recipe
- Silky smooth texture – This creamy, luxurious spread is silky smooth, which is the only way I like it. I always ask about that before ordering it at restaurants, as this can vary (sometimes pate can be more like terrine, which is chunky). And I made sure that my version is creamy as ever.
- Rich, savory flavor – The taste of liver pate isn’t strange to me, since I had it growing up. But if it’s new to you, don’t be turned off by what it is. The flavor is incredible!
- Simple ingredients – You can find these at any grocery store, there’s nothing processed added, and this dish is packed with nutrients. My kind of recipe all around.
- Surprisingly easy to make – For something that feels so fancy, this little appetizer spread is actually a breeze to prepare. Just simmer and blend!
Ingredients & Substitutions
This section explains how to choose the best ingredients for chicken pate, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Livers – Traditional French pate recipes often use duck or goose liver, which you can do if you can find it. But since fresh chicken liver is much more accessible and less expensive, I went that route.
- Unsalted Butter – I used grass-fed butter, as I always have it on hand, but ghee, schmaltz (rendered chicken fat), or duck fat are totally fine to use instead if you choose.
- Heavy Cream – When I tried pate in France, it was so smooth and creamy, and the server mentioned that they add a splash of heavy cream to it. So, that’s my secret ingredient in this chicken liver pate recipe, too. You could also use coconut cream for a dairy-free option; I do like it, but the flavor is better with the dairy version.
- Water – I used water to simmer, but you can certainly swap out the water for Cognac (or any brandy) if you’d prefer a more traditional flavor.
- Aromatics – Garlic and shallots adds mild sweetness and flavor. You could use just one or the other, but in my opinion both together taste best. Sometimes I take a shortcut and substitute 2 teaspoons jarred minced garlic for the fresh garlic cloves.
- Seasoning – Fresh thyme leaves, sea salt and black pepper. If needed, you can also substitute 1 teaspoon dried thyme in place of the tablespoon of fresh thyme, or use other fresh herbs if you prefer.
How To Make Liver Pate
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Trim the livers. Cut the white connective tissue from the chicken livers.
- Saute the aromatics. Melt a tablespoon of butter in a large skillet over medium heat. Add the minced garlic and shallots. Cook until their aroma fills your house… mmm.
- Simmer. Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Bring to a boil. Reduce heat to low and cover with a lid. Simmer, stirring occasionally, until livers are light brown on the outside and barely pink inside.
- Drain. Turn off the heat. Leave livers covered in the pan for a few minutes, then drain the liquid from the pan.
- Puree. Transfer everything from the pan to a blender or food processor. Puree, gradually adding the cream and more butter, until smooth. If needed, add more salt and pepper to your taste at this step.
TIP: Want it creamier?
Simply blend in more cream for extra body and smoothness.
- Cover. Transfer the chicken liver pate to ramekins, or a bowl also works. Cover tightly with plastic wrap, with plastic flush against the top. (This prevents a film from forming!) Secure with rubber bands.
- Chill. Refrigerate the pate until firm. I like to garnish with more fresh thyme.
Storage Instructions
- Store: Since you have to chill chicken liver pate to let it firm up before serving, it’s perfect for making ahead. You can serve it the same day if you make it in the morning, the next day if you make it at night, or just keep in the fridge for up to 3-4 days. I think it gets even better with time! Chilling not only lets it set, but also lets the flavors develop. Just make sure you always have plastic wrap flush against the top when storing, even in an airtight container.
- Freeze: You can freeze pate for up to 3 months, though the texture can change slightly. Thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This chicken liver pate is smooth, savory, and spreadable, so it’s perfect for… well, spreading! The easiest way to eat it is to simply on top of crackers. (I like almond flour crackers as shown in the photo above, homemade cheese crackers, or flax seed crackers.) You could even serve it as part of a Christmas charcuterie board.
You can also opt for bread or toast, like French restaurants usually do. For healthier options, try my coconut flour bread, chewy almond flour bread, or toast some flaxseed bread.
My Favorite Tools For This Recipe
- Skillet – I like this one because it is oven safe, so you can use it for a variety of different recipes. But really, any skillet you have will work just fine.
- Food Processor – I recommend using a food processor to make the pate extra smooth, and this one is a workhorse I’ve had for almost a decade. But, I’ve tried this in my high-powered blender and it also works.
- Ramekins – This size is perfect for this pate recipe.
Chicken Liver Pate (Creamy & Easy!)
This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It's surprisingly easy to make!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Trim the white connective tissue from the chicken livers.
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Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute, until fragrant.
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Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
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Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
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Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
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Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.
Did You Like It?
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Recipe Notes
Serving size: 1/4 cup
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
55 Comments
Kellyrae Buchanan
0I have made this at least a dozen times. I use coconut cream instead of heavy cream as I never have heavy cream on hand. It tastes of zero coconut. NO ONE would even know. I double the recipe more or less as the Organic Chicken livers come in a 400 gram pack. This is a very forgiving recipe. I can use much less butter or more butter, onions in place of shallots, more or less herbs dried or fresh, it always turns out beautifully, and the compliments are noisey.
jen
0This was easy to make and felt so fancy serving it at our recent dinner party! It was a hit — thank you!
Natasha
0We loved your recipe for Chicken Liver Pate! It was creamy, smooth and so full of flavor. It’s surprisingly easy to make too!
Charlotte
0My French neighbor made this pate for a dinner party and I was so surprised by how much I enjoyed it that I asked for the recipe! It’s a really luxurious appetizer that’s both delicious and impressive.
Hazel
0I made a few substitutions to make it alcohol-free, and it still turned out delicious!
Padma
0Huge fan of French cuisine! This looks so creamy and lush!
Lydia
0I’ve always been a fan of pate but never attempted making it until now. I really love the creamy and smooth texture. So yum! I served it on toast and my family loved it. Definitely sharing this recipe with friends after giving it a try!
Gina
0It tastes so delicious! It’s so easy to make too and I love that I can use this for a variety of appetizers!
Jeff
0Very good
Robin Rutledge
0Turned out great. Super tasty. Jazzed with a bit more pepper.
Chris
0hi there. I am planning to use your recipe with brandy and Port added.
How would you introduce this to the recipe ?
Wholesome Yum D
0Hi Chris, You would substitute the water for brandy.
Christine
0I am going to serve by piping into the whites of hard boiled egg. Makes a very keto friendly appetizers
Mary Ann
0Does your pate stay spreadable. The ones I have made in the past are rock hard once they firm up
Wholesome Yum D
0Hi Mary Ann, I have never had issues with the pate not being spreadable. Make sure to store in an air tight container.
Beverley James
0Hi can you freeze pate?
Wholesome Yum D
0Hi Beverley, Yes, you can freeze pate, though the texture can change slightly. Thaw overnight in the fridge before enjoying.
JD
0I added monk fruit sweetener and used coconut milk and ghee instead of heavy cream. It is (more ) delicious with a bit of sweetener, imho, but that’s because I can’t use any alcohol. I’m sure with cognac/brandy it would be off the chart fabulous, but this is just a suggestion for those of us that need to be alcohol free. 😊
Mimi Alfonso
0That’s a great recipe I use it every time. I used Cognac.
Holly Farnell
0I have been so intimidated to make pate! Finally bought chicken livers and found this recipe! I am going to make it today. Can I use raw milk instead of cream?? My raw milk is in a gallon jug so it’s hard to get the cream out. I’m going to NOT shake it and pour from the top but just wanted your thoughts on that. Thanks!
Wholesome Yum D
0Hi Holly, I have never tested that but let me know your results if you do.
Patricia
0How long does the chicken liver paté keep in the fridge?
Wholesome Yum D
0Hi Patricia, You can store chicken liver pate is in an airtight container in the fridge. It will keep for approximately 3-4 days.
Jessica H
0Adding water is new to me. So clever! It’s much easier to eat liver pate when it is as smooth and creamy as this.
Sarita
0So decadent! I used jarred garlic and dried thyme, and it was still delicious.
Elizabeth S
0I was skeptical… My grandpa wanted some for his birthday so I told him I would make it. I found this recipe and everyone really like it. Super easy to make and flavorful. Will make again.
Jo Keohane
0I love pate of any kind and this was absolutely delicious!! And so easy to make! You won’t be disappointed if you try this recipe. Thank for posting.
Gina
0The heavy cream was unexpected but really makes this recipe great. Better than any other pate I’ve tasted.
Nyasha
0I love your recipes and would do so even more if you enabled us to switch to metric measures without having to open a conversion table on another website – thanks
Wholesome Yum D
0Hi Nyasha, At the top of the recipe card you can switch the recipe from US Customary to Metric.
Natalie
0Can I use evoo instead of butter?
Wholesome Yum D
0Hi Natalie, Yes that would work.
Lisa
0Just made this YUM!!! So easy to make & came out delicious!
Sara
0Haven’t tried it yet, looks great! I wanted to comment on the wrapping after cooking.
I used to make pate with my mum and she would flatten the top of each container of pate and put a thin layer of melted butter over the top that would harden and make an air tight seal. That way you can just use the normal container lid, a wax wrap etc instead of plastic.
Wholesome Yum M
0Hi Sara, That’s a great tip! Thanks❤️
KM
0Hi there – wondering if it’s possible to make this dairy free?! What can I substitute for ghee or butter (I don’t eat margarine either). Would love to know if there’s a good substitute?! thank you
Wholesome Yum M
0Hi KM, The best and most flavorful substitute for butter in this recipe would be schmaltz (chicken fat).
Lou Lou
0Very similar to my chicken liver pate recipe, but mine calls for a bit of mace (related to nutmeg) and some cognac. Try it, it’s delicious that way! I always use my cuisinart food processor for making mine (rather than a blender or immersion mixer). Otherwise you might wind up with chunks. I never add water to the pan when cooking though – I think that would dilute flavors. Just butter and the cream when processing. BTW: I’ve seen this made with bits of black truffle…totally decadent.
Carolyn
0I used ghee in this recipe. After leaving it in the fridge overnight, a lot of the ghee had floated to the top and congealed. Even overflowing and sticking the ramekin to my shelf. I scrapped off the ghee. Taste was wonderful!
Barbara Hilow
0I recently retired to Mexico and I experience ingredient problems from time to time. One is coconut cream, which, around here I cream of coconut with sugar and a boat load of additives. Do you think full fat coconut milk would work? A friend of mine raises chickens and he just gave me 15 free range birds-worth of livers!
Maya | Wholesome Yum
0Hi Barbara, Yes, you can use full-fat coconut milk. Just put the can in the fridge overnight, and the cream will rise to the top, then you can just skim that off.
Te
0I would like to incorporate more liver into our Keto diet and I’ve had and enjoyed pate in the past so am interested in trying your recipe. I am wondering though, can it be made using a regular blender or immersion blender? I have both, which are fairly new but not specifically “high powered”. I don’t have a food processor.
Maya | Wholesome Yum
0I haven’t tried it with either of those. It might work, it just might be more effort and time to get it smooth.
Beth
0Would coconut oil work in place of butter, do you think? I am not paleo, but I do keep kosher and would like to try this recipe.
Maya | Wholesome Yum
0Hi Beth, It probably would, but the flavor would be different. I listed the recipe as paleo since many following it are ok with grass-fed butter, but understand that is not your concern. My understanding is butter can be kosher as long as it’s labeled as such, so you can try looking for that. Otherwise please let me know how it goes if you try the coconut oil!
Beth
0Hi Maya,
Thanks for the reply. In the Kosher dietary laws, meat products and dairy products may not be mixed at all regardless of their individual status. I’ll figure something out.
Maya | Wholesome Yum
0Sorry, of course you are right! I forgot about that. Please let me know how it goes if you try the coconut oil version!
Jamie
0If she uses the type of coconut oil that doesn’t have the coconut taste—I believe the Soectrum brand and one that Trader Joe’s carries don’t have a coconut taste—it could probably work. I would add a dash of salt to it.
Valerie
0I think chicken fat might work. At least my kosher grandmother used it.
Pate Toe
0What is a serving size? It lists nutrition facts but I’m not sure how many servings I had. 😉
Maya | Wholesome Yum
0Hello! One serving would be 1/8 of the entire recipe. 🙂
Denise Regina
0How long will this keep in the refrigerator? Do you think it could be frozen?
Maya
0Hi Denise, It will keep in the refrigerator for at least a week (maybe longer – a week is the longest I have tried). It can be frozen as well, and you can thaw it in the refrigerator. Hope this helps!
Tasha
0Stunning photos! Pinned!
Maya
0Thank you so much, Tasha!