Homemade Chicken Liver Pate

    6 hours 30 minutes

    You want to make your own pate but don't have access to goose or duck liver? Try this great substitute. Serve with sliced baguettes, capers, cream cheese, thinly sliced spring onions and caviar.

    25 people made this

    Serves: 12 

    • 500g chicken livers, rinsed and trimmed
    • 1 cup (250ml) milk
    • 125g unsalted butter
    • 2 large onions, thinly sliced
    • 2 cloves garlic, minced
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 2 bay leaves
    • 1/2 cup (125ml) dry white wine
    • 2 tablespoons drained capers
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Preparation:10min  ›  Cook:20min  ›  Extra time:6hours chilling  ›  Ready in:6hours30min 

    1. Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours then drain and discard the milk.
    2. Melt the butter in a large frypan over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes.
    3. Transfer the liver mixture to a bowl and pour the wine into the frypan. Simmer the wine until it has reduced to 1/4 of its original volume, then return the livers to the frypan and continue cooking until no longer pink in the center, about 5 minutes more.
    4. Remove and discard the bay leaves. Scrape the livers into a blender or food processor and add the capers, salt and pepper. Puree until smooth then scrape the mixture into a serving dish. Cover with plastic wrap and refrigerate at least 4 hours until cold.

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    Reviews in English (19)


    Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to parties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo!  -  07 Dec 2010  (Review from Allrecipes USA and Canada)


    Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference.  -  15 Oct 2010  (Review from Allrecipes USA and Canada)


    I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank you so much! YUM!  -  04 Oct 2010  (Review from Allrecipes USA and Canada)