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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
127 Comments
Victoria
1This Pate reminds me of my Great Aunt’s Chopped Liver appetizer, served at every celebratory occasion…Holidays, birthdays, even a fancy lunch, Hers was lumpier (so I’ll blend it a few pulses less) but it tasted the same. Sometimes she added a hard cooked egg to the mix (like in the “old country”), but if she was going “fancy schmantsy” the Pate was smooth as silk! Such memories!
Bonita
0This was amazing!! Came together smoothly and tastes fantastic. I’ve made it without an egg and with an egg and I really like it without.
Wholesome Yum D
0That’s awesome to hear, Bonita! I love that you tried it both ways and found what works best for you. So glad it turned out fantastic!
Wholesome Yum D
0I love hearing that, Victoria! It’s so special that this reminded you of your Great Aunt’s chopped liver. Thank you for sharing the memories!
Bonnie
1This was the best, creamy liver pate that I have ever eaten in my 73 years on Earth!! Fabulous!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Wholesome Yum D
0That means so much, Bonnie! I’m thrilled you loved it and honored it’s the best you’ve had. Thank you for the amazing review!
K. Rae
1I have made this dozens of times. I have always used coconut cream as a sub for cream as I just never buy cream and always have the former in the cupboard. Today I decided to leave it out all together and to just add 25 ml of single malt 12 year whisky. Did not add any water because I forgot to read the recipe fully having made it so many times. It took a while to blend haha. I used Petit Normand Salted Butter and organic chicken livers. And I just used finely sliced red onion for the same reason as the cream haha. OMG the smell while blending was incredible. My husband just sat down after work to dig in to his own little custard bowl of it (I ate mine hours ago) and he said “Wow I am so lucky to be married to you!” This should be a party must have, or a “take to” staple. So simple, and the Wow factor is unanimous even with those that do not normally like Pate. For us, it is just one of the ways we love to eat our liver. Thank you!
Maya | Wholesome Yum
0That’s amazing, thank you so much! Thanks for sharing your variation, too.
Lori
0I’ve never even bought pate, let alone made it. My sister used to bring chicken liver pate to my parents house now and then for my father to enjoy, and I enjoyed it, too. They’ve both been gone for several years now, so I haven’t had it in a long time. I saw the recipe and decided to try it. I love it! It was so easy and turned out so well. This was a perfect tribute recipe to both of them. I’ll definitely be making it again and look forward to checking out and trying more of your recipes. Thank you!
Wholesome Yum D
0Lori, what a meaningful way to honor those memories. I’m so touched that this recipe brought a little piece of that back for you. I’m really glad it turned out well and that you loved it. Thank you for sharing such a special connection.
Patricia Schulz
0Perfect!
Maya | Wholesome Yum
0Thanks, Patricia!
Lisa
0Wow!!!! I’m having a cocktail party this Saturday and I
am absolutely going to do what you did. I already know it will be incredible. Thanks!!!!
Maya | Wholesome Yum
0Thanks, Lisa! Please let me know how it turned out.
Loralie Arnold
0So GOOD! I did use cooking sherry along with just a little water. I did not use unsalted butter, and I had to use dried thyme. But it was delicious and I know it will be better tomorrow!
Wholesome Yum D
0So glad you enjoyed it, Loralie! I love the little tweaks you made. Cooking sherry sounds like a great touch. I agree, it’s always even better the next day!
Sheila
0I made this today for Thanksgiving tomorrow. I had to leave hot in refrigerator to go to work. Will finish when I get home. Should I reheat before blending?
Maya | Wholesome Yum
0Hi Sheila, I have not done it that way so I’m not sure, but I’d probably reheat gently before blending so that the butter melts and blends in better. Please let me know how it turns out. Happy Thanksgiving!
Becky
0This turned out great! It is my go-to for cooking up livers. I also started adding all sorts of organs for the liver. It’s been a good way to get a variety of organ meats into my diet.
Wholesome Yum D
0That’s awesome, Becky! I love that this has become your go-to for liver and that you’re using it to mix in other organ meats too, such a smart way to get variety!
Carole Speton
0Could I add some cognac to this?
Maya | Wholesome Yum
0Hi Carole, Yes, I have info on this in the substitutions section above.
Jaime
0My review above logged 4 stars when I meant to give 5 so here they are 🙂
Maya | Wholesome Yum
0Thank you, appreciate you coming back!
Jaime
0This recipe is phenomenal!! Thank you for sharing it. Mine came out creamy with a perfect balance of flavors. This will now be one of my staple recipes. Thank you again!
Maya | Wholesome Yum
0Thank you so much, Jaime! I’m so glad it turned out great for you.
Marnie
0I love this recipe and have made it several times. Just curious though why the liver is boiled rather than just fried? I just have this feeling that when I dump the liquids out that I am dumping flavour with it.
Maya | Wholesome Yum
0I’m so happy you love it, Marnie! I simmer the liver rather than frying because it makes the pate smoother, and I still think it has plenty of flavor. You can fry it if you like your liver pate more textured, though. Hope this helps!
Eric
0Tried it with smoked beef. Turned out amazing.
Maya | Wholesome Yum
0Hi Eric, I’m not totally sure what you made with smoked beef since pate is made with raw liver to start, but I’m glad you liked whatever it is you made. 🙂
Pam
0I did make this to have for the Superbowl…..had to have some before, though. Ir was really easy to make and delicious, too….just what I was looking for. Thank you,
Maya | Wholesome Yum
0Thank you, Pam! I’m so glad you liked my chicken liver pate. Hope you had a nice time on game day!
Steven Bartlett
0Loved it, yummy!!
Liziel
0Incredible, my kids love it!!
jan
0This is the first time I’ve attempted to make pate, and the results were fantastic. I doubled the recipe and covered two ramekins with a layer of duck fat, and two with plastic wrap. YUM. Thank you for this recipe!
Maya | Wholesome Yum
0I’m so glad to hear that, Jan! Enjoy!
Mandy
0Hi, How long will this last in the fridge? Thanks
Maya | Wholesome Yum
0Hi Mandy, I have storage instructions listed in every recipe, including this one, above. 🙂 For this one it’s 3-4 days in the fridge. Please let me know what you think if you make it!
Astrid Rawdon-Fader
0Can you add alcohol to this recipe, and if so, what and how much?
Maya | Wholesome Yum
0Hi Astrid, Yes, you can use Cognac or brandy in place of the water, same amount. I have this info in the post above.
Jill
0I’ve made this for many years, always a favorite. My recipe calls for 2 teaspoons cognac, adds a little bit of something 😊
Maya | Wholesome Yum
0I’m glad you like it, Jill! I do have cognac as an option in the ingredients section above. 🙂
Lisa
0Does this pate freeze ?
Maya | Wholesome Yum
0Hi Lisa, Yes, you can freeze it, but the texture changes a little.
Jesse Drew
0Wall pages at now
Jerry Nelson
0I have made pate many times over the years, from many different recipes. This one is a keeper! I sealed the tops with additional melted ghee and a sprig of thyme. Used small jelly jars fitted with plastic lids.
Maya | Wholesome Yum
0Thank you so much, Jerry! That means a lot coming from someone who has made it many different ways. Enjoy!
Andy Upshaw
0I haven’t got my 1st batch firmed up in the fridge yet. However, I tasted it for seasoning after mixing and it was great! Think I might like a bit stronger liver flavor so I may try it with beef liver next time.
Maya | Wholesome Yum
0I’m glad it tasted good so far, Andy! Let me know how it went after it’s set and if you try it with beef liver. I think that should work great!
Paula
0This was an easy recipe. I used sour cream instead of the heavy cream. It is delicious! I will be making this again in the future.
Maya | Wholesome Yum
0I’m glad you liked it, Paula! Thanks for sharing that sour cream works as well.
Roxanne
0I love this recipe! I only had dry thyme, but it worked just fine. I doubled the recipe and the result was delicious! Super easy too.
Maya | Wholesome Yum
0I’m so happy you love it, Roxanne! Enjoy!
Julie
0Hi
I have made your delicious creamy chicken liver pate , easy to follow recipe with step by step instructions
I definitely give a 10/10 just perfect
Thank you
Maya | Wholesome Yum
0Thank you so much, Julie! So happy to hear that!
Mary Smith
0Wonderful pate. Thank you so much for the recipe!!
Maya | Wholesome Yum
0I’m so glad to hear that, Mary! And you’re very welcome!
Cass
0Yum! I made a double batch with brandy and added my homemade mushroom powder to this recipe – it’s a keeper! 😊
Maya | Wholesome Yum
0I’m happy you liked it, Cass! Thank you for sharing your variation.
Terry Owens
0yes I did use your recipe to make creamy chicken liver but I added some more ingredients to make it taste more like goose fragua
Maya | Wholesome Yum
0Thank you for sharing, Terry! I’m glad you liked it. Feel free to share what you added for other readers to see!
Barb P.
0The best pate ever and so very easy!! Thank you.
Maya | Wholesome Yum
0I’m so glad you liked it, Barb! Enjoy!
Nicky
0Loved this recipe. Will definitely be making it again. I used a thin layer melted butter to seal the top instead of cling film as I’m trying to reduce my use of plastics. Thank you for sharing.
Christine
0Can I use milk instead of heavy cream?
Maya | Wholesome Yum
0Hi Christine, I’ve only made this with cream. Milk would probably work, but it will be less rich and less firm.
Tique B
0Delicious recipe – needing to up my iron intake, so what better way to than to do it than with this delicious easy to make pate recipe.
Rebecca
0I have been trying to add more liver into my diet due to its health benefits. I tried this recipe and I was surprised about how good it was and I did not mind the taste of the liver at all. It was very creamy and flavorful and perfect on seed crackers.
Charl Young
0Very tasty however, I substitute the heavy cream half and half with sour cream and add a dollop of sun-dried tomato pesto to the mix, and a little splash of balsamic vinegar while frying the onions. A step up to something awesome.
Cal
0Delicious and smooth! The taste reminds me of the Freybe herb liver sausage but more creamier and smooth. I used an immersion blender to blend it in my pan since I made a double batch and my food processer was too small. It turned out great! Some people add cognac but I added shiaoxing wine as a substitute.
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.