Chicken Liver Pate

Chicken Liver Pate


"This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread."

Ingredients 35 m {{adjustedServings}} servings 66 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  2. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Tips & Tricks
Herbed Chicken Nuggets

See how to make tender baked chicken nuggets with an herb breading.

Becky’s Chicken Salad

Discover the secret ingredient that gives this chicken salad a sweet lift.

Rate recipe

Your rating


Reviews 43

  1. 55 Ratings


First of all, let me say that the flavor of this mixture was fantastic. However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please give a median amount as a starting point; three "to taste" ingredients is too many. I followed the directions, converting the ingredients to match 1 lb of chicken livers. There's no pretty way of saying that what I ended up with was a liver shake, or a very runny liver mousse. It was unappetizing to the extreme in appearance, and still has not set up after six hours in the refrigerator. Because the flavors are so fabulous, I may yet try to salvage this by using some unflavored gelatin. Just a word to the wise: even tho the recipe does not say to do so, DRAIN your livers after simmering, and add liquid as needed only. Next time, I will also use a food processor or a hand-grinder rather than a blender for more control of the texture. Flavor -- five-star, appearance -- BLECHH.


I quadrupled this to use a pound of livers, added some extra onion and garlic (well, 7 cloves, sliced) while sauteing the livers, and used a fraction of the sherry called for, and it was amazing. I've tried it with the amount of sherry suggested, but that seemed to overpower everything else. As for draining the livers, I didn't - a fair bit of that liquid is melted butter, which sets up nicely when chilled. The blender does seem to liquefy ingredients easier than my food processor does. I'd suggest letting the livers cool considerably before mashing, then add that liquid as seems called for. Totally delicious when served on garlic toast rounds.


This is a very simple, yet tasty, recipe. Preparation was quick and the results were very satisfying. The sherry adds a subtle sweetness to the pate.