Easy chicken liver pâté or giblet pâté

martin crossStarred Page By martin cross, 19th Nov 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/1mgpqs27/
Posted in Wikinut>Guides>Recipes>French

A very quick and simple way to produce an excellent pâté, served with salad and lashings of hearty bread for a light lunch.

Chicken liver pâté

Chicken liver pâté is one of the classic pâtés but is often complicated to make. This recipe could not be simpler: cooked chicken livers, blended with chilled butter and port and refrigerated until set.

Ingredients for chicken liver pâté

For 8 people

1 ½ lb (600g) of chicken livers
3 tbsp of butter for the skillet
3-5 tbsp of port (to taste)
6oz (175g) of chilled butter, cut into dice
Salt & pepper

Country bread or toast

How to make chicken liver pâté

Season the livers with salt and pepper and fry them in the butter over a high heat until browned all over. Leave to cool.

Process the livers in a blender or food processor until they form a smooth paste. Add the port and the diced chilled butter. Process until smooth.

Turn the mixture into a lightly greased 9x5” (22x12cm) loaf tin lined with greaseproof or wax paper or plastic film to assist demoulding or into a large bowl. Season again with salt and pepper. Leave for 2-3 hours in the refrigerator until set.

If using a loaf tin, demould the pâté onto a serving plate and remove the paper of plastic film. Slice into 8 portions.

If using a large bowl, warm a dessert spoon in boiling water and use it to scoop out egg shapes from the mixture. Serve these on individual plates.

Accompany the pâté with small gherkins, salad and generous amounts of country bread or toast and butter.


The port balances the strong taste of the chicken livers. A 3-4 tablespoons of red wine plus a tablespoon of brandy can be substituted instead.

Giblet pâté

The above recipe can be adapted to use up the giblets from a roasting turkey or other large bird. Either fry the giblets directly or utilize the giblets after they have been boiled to make broth for giblet gravy. Top up the quantity with fried chicken livers and process as described above.

The meat from the crop can also be processed into the pâté with the giblets (if you boil the crop for around 1 ½ hours, the meat can usually be separated from the bones quite easily).


Do not start to make the pâté before the meat has cooled.

If the mixture proves difficult to set, process in a little more chilled butter.

For other wyas to use up the giblets, try Cordon Bleu sauce, dirty rice and giblet stuffing, all made with giblets left over from making the gravy for the roast.


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Meet the author

author avatar martin cross
I am a technical translator and writer, a former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology among other topics.

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author avatar Denise O
20th Nov 2011 (#)

I have to admit that pate is one of my favorites. Here in Alabama we have plenty of places that sell fried chicken livers but, I can not stand ti but, make it into a pate and I will follow you anywhere. Great recipe. Congrats on the star page, it is well deserved. Thank you for sharing.:)

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author avatar Denise O
24th Dec 2011 (#)

Martin, I would like to link this page, to one of my recipe pages, I am writing next week. Do you mind?
I will check back to see if it is alright. Thank you.:)

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author avatar martin cross
24th Dec 2011 (#)

No problem, Denise. Enjoy.

Have a great Christmas. More recipes from around the world for leftover turkey being posted today


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