Chicken Liver Pate

I don’t usually give reviews of recipes that I try but this was THE BEST Chicken Liver Pate that I have ever made! I increased the ingredients about 5 times (cooked for a crowd), except for the sherry. It was smooth, creamy and delicious. I added a whole stick of butter so it set up beautifully. Even my guests who were skeptical about eating liver loved it…

Wow is this good! I had slightly over 1 lb of chicken livers, so I quadrupled everything except I used: 1 brick of cream cheese; About half of the sherry called for; Added a couple of splashes of worcestershire sauce. After sauteing, I chilled the liver mixture until the butter set, then put it all in the blender. After a couple of hours it was pretty good. But the next day, IT WAS GREAT! My thanks to Miss Amy for a nice easy pate recipe.

I doubled it but didn’t double the cream cheese. Even at 1 package, it mellowed out the liver taste. Next time I will use even less cream cheese. I used more butter too…French butter as suggested by other reviewers. So when I make it again, I will use less cream cheese and more butter for sure.

I had never made pate before but this was extremely easy and delicious

Initially the taste was still a bit.. metallic. I balenced it out by adding a bit of parmesian cheese, a couple of drops of truffle oil, and a bit more garlic. I was suprised that my teen daughter, normally a very picky eater Liked it a LOT.

I triple the recipe the only changes that I made was I omitted the Sherry and cream cheese and I strained the livers from the juice and added the juice to the processor 1 tablespoon at a time. Even with tripling the recipe I used only 3tablespoonsof juice, anymore liquid and I would have had a pate shake

This is better than pate from the store. I will not buy it anymore…why should I? Loved it thanks for posting it!

This was delicious. I sauteed the liver in a bit of broth along with chopped onion until no longer pink, then used a slotted spoon to transfer the liver and onion to my food processor. The recipe definitely benefited from the tablespoon of bacon fat I added, both for taste and consistency. It set up nicely within about 45 minutes. Yum! Will make again for sure.

Super easy. I added less sherry. didn’t change anything else.

Easy, soooo easy- and its good.

Wonderful taste! I left out the hot sauce and used a sweet white wine instead of sherry. Amazing texture and flavor. I have made it many times now and have never been disappointed. Definitely my “go to” recipe for pate! TIP: I learned this from a little bistro that serves chicken liver pate – pour a little melted butter on the top and put it in the refrigerator. The butter will harden. Keeps the pate flavor in and the butter can be used to spread on bread as you are eating the pate.

This is a lovely liver pate! After reading other reviews about too much liquid I remembered another recipe that had you drain and dry the livers before sautéing and so I did. I also added the sherry to the pan during the last 2 minutes, removed the livers and reduced it done another 3-5 min. Otherwise I followed the recipe. The pate is smooth, silky and subtly sweet.

I have just made this recipe and it is very tasty. The texture is great and I loved the look of it. it is extremely easy to make and made a good amount as I tripled the recipe but used just over 1lb of chicken livers. It wasnt runny at all and set very quickly as it cooled.

Turned out great! I added some parsley and green onion into the mix.

I didn’t use sherry in this only because I was out. But this was a very decent tasting pate. My family requested a repeat of it soon. It’s better the next day after the flavors mingle. Try sprinkling minced , multi-colored bell peppers when serving. Adds a bit of freshness, crunch and flavor not to mention the beautiful colors. Also I used the food processor.

The flavor of this paté is AMAZING! I like a little bite to my patés but not quite as dense as a country paté. I add whole peppercorns as well as chopped pistachios, parsley & thyme. The only thing I leave out of this recipe is the salt.

Awesome pate’, looked at all the reviews before I started making it to see what everyone’s opinions of it were. I cooled the liver after I sauteed it, drained the liquid off, but kept it to add to food processor, I added tsp of Worcester sauce, extra clove of garlic ( we love garlic). Cooked the wine with the butter & garlic, & onion.. Now it’s chilling in the fridge, & it’s the right spreading consistency already, the flavor was great…thank you!??

Very easy

I did cheat. Instead of using regular cream cheese, I used garlic and herb spreadable cheese. Gave it extra flavor without so much work. Other ingredients as listed.

Never made pate… Was a lil freaked out at container of fresh chick livers at deli… Uummm… Believe it or not, I needed this as an INGREDIENT for beef wellington. So, it was good. The Wellington was outstanding :). Really retro 60’s cocktail party :). Thanks!!

I didn’t have sherry and didn’t want to buy any so I used 2 tablespoons of Moscato wine (that’s a sweet wine) that I always have for a friend who comes over often and likes it. I also used unsalted real butter because that was handy too, and Tabasco pepper sauce rather than your average hot sauce because I like the taste of Tabasco better. Oh yeah.. I used a lovely shallot instead of regular onion and I chopped it extra fine.. All these alterations were because I used what I had rather than buy more stuff! At first it looked like I had over-liquified it in the blender, but I let it all set for a few hours and tried it… I could taste my sub wine and thought I messed up…. HOWEVER, the next day it was the perfect consistency and delicious. Light livery taste with a kick from the hot sauce! Outstanding! So – I think this should be made the day before and let it sit overnight to serve to guests so it’s cold and firm. Also, I tried it with crackers and light rye toast and the rye toast won hands-down. But the cracker version wasn’t too shabby either. I’ll make this for liver-loving friends anytime! Thanks!