Chicken Liver Paté

Name: Chicken Liver Paté
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: French
Ingredients: 1 pint chicken livers, rinsed and trimmed; 1 cup whole milk; 1 tablespoon butter; 1 medium onion, finely chopped; 4 large eggs; 4 tablespoons rendered chicken fat; 1/8 cup cognac, optional; 2 tablespoons fresh parsley, finely chopped; Salt and white pepper to taste

Recipe GLPRd2c8d41ecfed5e

French

Appetizer

60 min

211 cal

Servings: 8

Stovetop

A silky, rich French-style paté made from tender poached chicken livers, eggs, and chicken fat. This elegant appetizer or light main course features a delicate blend of flavors enhanced with a touch of cognac and fresh parsley. Serve chilled on crackers or with crusty bread.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pint chicken livers, rinsed and trimmed

1 cup whole milk

1 tablespoon butter

1 medium onion, finely chopped

4 large eggs

4 tablespoons rendered chicken fat

1/8 cup cognac, optional

2 tablespoons fresh parsley, finely chopped

Salt and white pepper to taste

Directions

Rinse the chicken livers thoroughly under cold water and remove any discolored spots or connective tissue. Pat dry with paper towels.
Pour the milk into a large saucepan and bring to a gentle simmer. Carefully add the prepared chicken livers, maintaining a gentle simmer (do not boil). Poach for 12–15 minutes until the livers are cooked through and just firm, with no pink in the center when cut.
While the livers poach, melt the butter in a separate skillet over medium heat. Add the chopped onion and sauté gently for 5–7 minutes until softened and translucent, stirring occasionally. Do not brown.
In a small bowl, lightly beat the eggs together, breaking the yolks and mixing them with the whites until just combined.
When the livers are cooked, remove them with a slotted spoon and place on a clean plate. Discard the poaching milk.
Add the warm cooked livers to a food processor along with the sautéed onions, beaten eggs, and chicken fat. Pulse until the mixture reaches a smooth, creamy consistency.
If using cognac, add it to the paté mixture and pulse again to combine thoroughly. Stir in the chopped parsley.
Season the paté carefully with salt and white pepper to taste, stirring gently to incorporate the seasonings evenly.
Transfer the paté to a serving terrine or small loaf pan, smooth the top, and refrigerate for at least 2 hours or until chilled and set. Serve cold with crackers, toast points, or crusty bread.

Comments

Grocery List Plus Editorial Staff4

Chicken liver, milk, butter, onion, eggs, and cognac are all standard finds at Harris Teeter, Food Lion, Kroger, or Walmart, though chicken fat may require a special trip to a butcher counter or ethnic market—budget an extra stop if your regular grocer doesn't render it. At roughly $12–15 total for eight servings (chicken livers run $3–4 per pound), cost per serving lands around $1.50–2.00, making this genuinely cheap protein. The stated 60 minutes is honest for cooking and cooling, though proper chilling overnight improves texture and flavour, so plan ahead. This is a make-ahead dish that reheats poorly and is best served cold on crostini or crackers at a dinner party or charcuterie board, not a weeknight family meal.