I have loved chicken liver paté since I was a small child while resolutely remaining in denial about what it is actually made of, as I have a fairly visceral horror of all innards and offal, despite liking the taste of quite a few. Thus making this paté for the first time involved some inner conflict between my disgust at actually handling livers and my desire to see how easy this was to make (though I could have done without knowing exactly how much butter is involved).
This was not helped by the fact that when I went to buy the livers, the woman at the checkout gave me a look of undisguised disgust before enquiring as to what I was planning to do with them. This resulted in my explaining the nuances of a recipe I had yet to make to three attentive and slightly repulsed checkout ladies.
This recipe is an amalgam of various recipes, ideas and techniques, but it did create a very smooth, rich and creamy paté. 
Chicken Liver Paté
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This chicken liver paté is a smooth, rich, and creamy appetizer that can be made a day ahead, perfect for impressing guests at dinner.
Ingredients
- 7 oz (200g) chicken livers
- 8 oz (225g) butter
- 1 large banana/Echalion shallot
- 1 tbsp sherry
- 1 tbsp cream cheese
- 1/2 tsp nutmeg
- 1 tsp Dijon mustard
Instructions
- Finely chop the banana shallot.
- Trim the chicken livers of any membrane or green colored parts.
- Melt 25g of butter in a large frying pan over medium heat until it is foaming slightly, then add the chopped shallot. Cook for 3-4 minutes until the shallot is soft and translucent.
- Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside.
- Pour in the sherry and cook for another 1-2 minutes until the liquid has reduced slightly.
- Remove the pan from the heat and let it cool for a few minutes.
- Transfer the mixture to a food processor, add the cream cheese, nutmeg, and Dijon mustard, and blend until smooth.
- Gradually add the remaining butter, blending until fully incorporated and the mixture is creamy.
- Pass the mixture through a fine sieve for an extra smooth texture, if desired.
- Transfer the paté to a serving dish, cover, and refrigerate for at least 2 hours or overnight to set.
Notes
- For a smoother texture, pass the paté through a fine sieve before chilling.
- Serve with crusty bread or crackers.
- This paté can be stored in the refrigerator for up to 3 days.
- If you prefer a stronger flavor, increase the amount of sherry slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 180
- Fat: 22
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 150
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- Vodka-Cured Salmon with Juniper and Rosemary
- French Goat Cheese and Roasted Mushroom Crostini
Frequently Asked Questions
How cooked should the chicken livers be before blending?
The instructions say to cook the livers for 5–7 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside. Overcooking them makes the pâté grainy and dry rather than smooth and creamy.
Why does this recipe use such a large amount of butter?
The recipe calls for 225 g (8 oz) of butter total — only 25 g goes into the pan to cook the shallots and livers; the rest is gradually blended in cold to create the pâté’s signature rich, creamy texture. The author notes with some surprise just how much butter is involved, but it is what delivers the smooth, spreadable result.
Do I have to pass the pâté through a sieve?
It is optional but recommended for an extra-smooth texture. The food processor alone produces a good result; the sieve step simply removes any remaining fibrous bits from the livers. After blending, the pâté should chill for at least 2 hours — or overnight — to fully set before serving.
Can I adjust the sherry flavor?
Yes — the notes say to increase the amount of sherry slightly if you prefer a stronger flavor. The recipe uses 1 tbsp of sherry, which is cooked for 1–2 minutes after adding to the pan until the liquid reduces slightly before blending.
