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Two bowls of chicken liver pate with some fresh parsley and pieces of crostini on cutting boards.

Chicken Liver Pate

Author: Erin Jensen
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes
Servings: 12
Course: Appetizer
Cuisine: French
Method: Stove Top
Chicken Liver Pate - a simple, delicious recipe for chicken liver pate that is so good! Perfect for your next dinner party!

Ingredients 

  • 13 tablespoons butter divided
  • 1 teaspoon kosher salt divided
  • 1 cup all-purpose flour
  • 15 ounces chicken liver highest quality possible
  • 1 cup yellow onion cut into ½ inch slices and then quarter the slices
  • ¼ teaspoon ground black pepper

Serving Suggestions:

  • melba toast
  • apricot preserves

Instructions

  • Sauté: In large skillet, melt 3 tablespoons butter. Once butter is melted, add onions and ¼ teaspoon salt. Cook onions until they become slightly translucent, about 5 minutes, on medium heat.
  • Coat Chicken Liver: Place 1 cup all-purpose flour in a medium sized bowl. Place 15 ounces chicken liver in flour and lightly coat.
  • Cook Chicken Liver: Place flour-coated livers in a skillet. Cook livers for about 3-4 minutes on each side. Add ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Continuously move around chicken livers for an additional 5-8 minutes, or until fully cooked.
  • Cool: Remove the livers and cool slightly.
  • Blend: Then place liver and onions in a food processor along with any juices in the pan. Blend until a smooth consistency is reached. If you are having issues with blending, add up to a tablespoon of water and/or a teaspoon olive oil to help emulsify. Remove from food processor and pour into your desired containers.
  • Chill: Let cool in fridge for 2 hours. Remove from fridge.
  • Add Butter: Take additional 8 tablespoons of butter and melt. Pour melted butter on top of cooled pate.
  • 2nd Chill: Place back in fridge and let butter cool.
  • Serve: Enjoy with melba toast and apricot preserves.

Nutrition

Calories: 194kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 317mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4305IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 4mg
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