Chicken Liver Pate

February 17, 2021
Chicken Liver Pate

Pate is one of my favorite cracker or toast topper. When the real pate is not available, I resort to this, my Chicken Liver Pate.

Back in the days when I used to cater, I would serve this and it was always a hit. An old friend I used to cater for, Joe Basso, said it was the best he had tasted. The occasion was a celebration on board his yacht.

Chicken Liver Pate

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By Marianne de Leon
Prep Time: 20 minutes + setting time Cooking Time: 20 minutes Total Time: 40 minutes + setting time


  • 50 grams butter
  • 1 tablespoon spring onions, finely chopped
  • 250 grams cleaned chicken livers
  • 4 tablespoons chicken broth
  • 2 tablespoons port, Madiera, or sweet Sherry
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 c brandy
  • 65 grams cream cheese
  • 1 teaspoon gelatin powder



Melt the butter in a frypan over medium-low flame and sauté the spring onion for 1 minute.


Turn the heat to low.


Add the chicken livers and continue sautéing for 2 minutes, stirring often.


Pour in 2 tablespoons of the chicken broth with the port, paprika, nutmeg, salt and cayenne pepper. Mix well and simmer for another 15 minutes.


Sprinkle gelatin over the other 2 tablespoons of the chicken stock to soften. Add this to the chicken liver mixture and continue to heat for 1 minute; just till the gelatin is dissolved.


Remove from heat and allow to cool.


Add the brandy and cream cheese.


Puree the mixture in a food processor until smooth; about for 30 seconds.


Pour into a plastic-lined mould and refrigerate until set.


Turn out onto a serving platter and serve with fingers of hot buttered toast.

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