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GET IT NOWMy Chicken Liver Pate Recipe Tastes Like The Ones In Paris
My husband and I honeymooned in Paris, and it was every bit as romantic and inspiring as I imagined. 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, where we ate pâté (or foie gras) and buckwheat crepes almost every day. Here’s a pic from 2013. And here’s why this pate recipe brings me right back to both Paris and family holiday dinners:
- 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 pâtés 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!
While I can’t deliver the Eiffel Tower to your backyard, you can make my chicken liver pate recipe at home… and enjoy a decadent, delicious evening with the flavors of Paris right at your kitchen table. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for chicken liver pate, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- 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, but ghee, schmaltz (rendered chicken fat), or duck fat work, too.
- 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, sherry, or brandy, if you’d prefer a more traditional flavor. And then you can repurpose it to make my steak Diane. 😉
- Aromatics – Garlic and shallots add 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. Feel free to substitute 1 teaspoon dried thyme in place of the tablespoon of fresh thyme, or use other fresh herbs.
How To Make Liver Pate
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Trim the livers. Just cut away the white connective tissue.
- Saute the aromatics. Melt butter in a large skillet over medium heat. Add the minced garlic and shallots. Cook until their aroma fills your kitchen… mmm.
- Add the chicken livers, salt, pepper, thyme leaves, and water. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally. The livers are done when they are light brown on the outside and barely pink inside. Leave the pan covered for 5 minutes with the heat off, then drain off the liquid.
- Blend the chicken liver pate. Transfer everything from the pan to a blender or small food processor. Puree, gradually adding the cream and more butter, until smooth. If needed, add more salt and pepper to your taste.
- Cover and chill. Transfer the pate to ramekins, or a bowl also works. Cover tightly with plastic wrap, with plastic flush against the top, and secure with rubber bands. Refrigerate until firm. I like more fresh thyme for garnish.
My Recipe Tips
- Make sure the chicken livers are fully cooked, but not overdone. Like other types of chicken, you need a final internal temperature of 165 degrees F. I check with this meat thermometer, but usually stop cooking around 160 F, because the temp rises more after removing the liver from heat and leaving covered in the pan. If you cook for too long, your chicken liver pate can be dry.
- Want it smoother or creamier? Simply blend in more cream to get the consistency you like. I recommend doing this a tablespoon at a time, so you don’t overdo it.
- Blend until completely smooth. While there are pate recipes that are meant to be chunky, I developed this one to be totally smooth and that’s how it tastes best. The time you need to blend can vary depending on how powerful your blender or food processor is. I’ve done it in this mini food processor and my high-powered blender — both worked great and take about a minute.
- Make sure there is no air contact on top of the pate. A film will form anywhere that there’s air contact. I usually fill a ramekin all the way to the top to make it easier to cover flush with plastic wrap. You can also pour a thin layer of melted butter or ghee over the top.
- The flavor and texture improves with time. While this pate is delicious right away, it’s even better the next day!
Serving Ideas
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.
Chicken Liver Pate (Creamy, Easy Recipe)
This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It's surprisingly easy to make!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the perfect creamy consistency and prevent a film from forming.
- Storage & meal prep: 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 and give it a stir.
- Recipe yield: My pate recipe makes 1 cup. Feel free to scale it up if you want more.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Liver Pate Recipe
131 Comments
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.
Diane T
0That’s it? No need to soak the liver in milk to remove the bitter taste? A lot of the recipes I’ve seen for pate call for that step. Saving this easy recipe for sure!
Maya | Wholesome Yum
0Nope! You can certainly do that if you like, but I haven’t found it necessary at all and this pate never tastes bitter to me.
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.
Valerie
0I think chicken fat might work. At least my kosher grandmother used it.
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.
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.
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!
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!