Basic Chicken Liver Pate

Basic Chicken Liver Pate


23 people made this

Freshly made pate is so much better than the store bought variety. Serve with brown bread triangles or melba toast as a great appetiser or nibble.

William Anatooskin

Serves: 8 

  • 3 cups water
  • 500g chicken livers
  • 1 onion, thinly sliced
  • 30g finely chopped onion
  • 3 tablespoons cooking sherry
  • 185g butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg or allspice

Preparation:10min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

  1. In a saucepan, combine water, chicken livers and sliced onion. Bring to a boil, reduce heat to low and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain and discard onions. Also remove and discard any hard portions of the liver.
  2. Place cooked livers in a blender or food processor and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper and nutmeg or allspice. Pulse to blend. With hands lightly greased, form pate mixture into a mound and place on a serving platter. Chill for 1 hour before serving.

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Reviews (2)


Used different ingredients. used brandy instead of sherry and also added 1 peeled clove of garlic to the simmering ingredients - awesome - 13 Mar 2009


Very easy and very tasty! Probably a bit much butter for me as i prefer a stronger liver flavor. Definitely worth trying though! - 03 Nov 2010

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