Chicken Liver Pate

An easy but tasty chicken liver pate. Chicken livers sauteed with carrot and onion, seasoned, then pureed with butter and brandy. A delicious spread for French bread or crackers.
Chicken Liver Pate


  • 1 pound chicken livers (washed)
  • 1 carrot (grated)
  • 1 onion (medium, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill (dry or finely chopped fresh)
  • 1 teaspoon brandy
  • 2 tablespoons butter (softened)
  • 2 tablespoons olive oil
Prep time:
10 minutes
Cook time:
15 minutes
Total time:
25 minutes
Yield: 2 cups | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes


1. Trim fat and connective tissue from livers and discard. Optionally you can soak the livers in milk for about an hour to make them taste milder. Chop the livers.
Chicken Liver Pate photo instruction 1
2. Heat olive oil in a large skillet over medium-high heat. Add grated carrot and chopped onion, saute for about 5 minutes.
Chicken Liver Pate photo instruction 2
3. Add the chicken livers and cook for another 10 minutes, until they are tender and no longer pink. Add dill, salt and pepper. Mix well, turn off the heat and allow to cool slightly.
Chicken Liver Pate photo instruction 3
4. Place the mixture in a blender with butter and brandy, blend until smooth.
Chicken Liver Pate photo instruction 4
5. Transfer to bowl, cover and place in refrigerator for approximately 2 hours (it will firm up). Serve on crackers or French bread. The pate will last 5 days in the refrigerator.
Chicken Liver Pate photo instruction 5

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Add Comment

So smooth and creamy!

melani_swift September 15, 2013 8:03 AM
Easy pate recipe and it tastes great, make sure to clean liver well to remove bitterness. My hubby said it's better than store bought!

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