Chicken Liver Pate (Creamy & Easy!) - Wholesome Yum (2024)

My husband and I honeymooned in Paris. It was every bit as romantic and inspiring as you imagine it would be — and 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.

While I can’t deliver the Eiffel Tower to your backyard, you can make this chicken liver pate recipe at home… and enjoy a decadent, delicious evening with the flavors of Paris right at your kitchen table. It’s deliciously smooth, creamy, and so versatile, yet often underrated as an appetizer or lunchtime companion. And every time I make it, I have a memory tug-of-war between Paris and family holiday dinners.

Why You’ll Love My Chicken Liver Pate Recipe

• 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 pate 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!

Ingredients & Substitutions

This section explains how to choose the best ingredients for chicken pate, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• 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, as I always have it on hand, but ghee, schmaltz (rendered chicken fat), or duck fat are totally fine to use instead if you choose.
• 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 (or any brandy) if you’d prefer a more traditional flavor.
• Aromatics– Garlic and shallots adds 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. If needed, you can also substitute 1 teaspoon dried thyme in place of the tablespoon of fresh thyme, or use other fresh herbs if you prefer.

How To Make Liver Pate

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Trim the livers. Cut the white connective tissue from the chicken livers.
2. Saute the aromatics. Melt a tablespoon of butter in alarge skilletover medium heat. Add the minced garlic and shallots. Cook until their aroma fills your house… mmm.

3. Simmer. Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Bring to a boil. Reduce heat to low and cover with a lid. Simmer, stirring occasionally, until livers are light brown on the outside and barely pink inside.
4. Drain. Turn off the heat. Leave livers covered in the pan fora few minutes, then drain the liquid from the pan.
5. Puree. Transfer everything from the pan to ablenderorfood processor. Puree, gradually adding the cream and more butter, until smooth. If needed, add more salt and pepper to your taste at this step.

6. Cover. Transfer the chicken liver pate to ramekins, or a bowl also works. Cover tightly withplastic wrap, with plastic flush against the top. (This prevents a film from forming!) Secure with rubber bands.
7. Chill. Refrigerate the pate until firm. I like to garnish with more fresh thyme.

Storage Instructions

• Store: 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 before enjoying.

Serving Suggestions

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.

• Skillet– I like this one because it is oven safe, so you can use it for a variety of different recipes. But really, any skillet you have will work just fine.
• Food Processor– I recommend using a food processor to make the pate extra smooth, and this one is a workhorse I’ve had for almost a decade. But, I’ve tried this in my high-powered blenderand it also works.
• Ramekins – This size is perfect for this pate recipe.