Easy Chicken Liver Pate

A splash of cognac lends a subtle flavor to this buttery appetizer spread.

Easy Chicken Liver Pate
25 mins
Shop Kitchen ▾
  • 3/4 cup chopped onion
  • 1 large clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1 pound chicken livers, drained
  • 2 tablespoons cognac or brandy
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Dash ground ginger
  • French bread
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.
Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.
To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make Ahead Tip

  • Prepare pate, cover, and chill in the refrigerator up to 1 day.

nutrition information

Per Serving: cal. (kcal) 47, Fat, total (g) 2, chol. (mg) 115, sat. fat (g) 1, carb. (g) 1, pro. (g) 4, vit. A (RE) 896, vit. C (mg) 3, sodium (mg) 57, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top