I know, Chicken Liver Pate?  I have a story for you.  Many years ago we had a party in our home and one of the items on the buffet was my Chicken Liver Pate.  I had done a great job in its presentation.  A neighbor had been seriously enjoying it and finally asked what it was.  When I told her it was my Chicken Liver Pate, her face went blank.  You know the look, one of shock and disbelief.  She told me how she actually hated liver of any kind, but she LOVED this stuff.  At the end of the evening I handed her a jar of the Chicken Liver Pate along with a copy of the recipe.

So before you judge this recipe, I ask that you give it a try.  You may just find that you really like it.

Chicken Liver Pate

Chicken Liver Pate, findingourwaynow.com


  • 2 Onions, finely chopped
  • ½ Pound Chicken Livers
  • 3 Tbsp Dry Sherry
  • Dash of salt to taste
  • ½ Cup Butter plus 2 tbsp.


Melt 2 tbsp. butter in a large sauté pan and sauté onions until soft.  Add the chicken livers and cook  for ten minutes or until completed cooked through.  Let cool, pour the liver and onion mixture into a blender and blend until smooth, add 1/2 cup butter and dash of salt and blend until smooth, add sherry until completed blended.   Spoon the pate into small jars or decorative bowl to serve.

Note: It important to make sure the liver and onion mixture is cooled before adding the butter in the blender.  You can add additional Sherry and salt to taste.

Chicken Liver Pate, findingourwaynow.comThis is one of my favorite things to make for a party.  I never tell anyone what it is, and it’s always the first thing that goes. I have learned to make a triple batch of the Chicken Liver Pate. I put it in small jars and have copies of the recipe on hand because there are always requests for it accompanied by the same blank look of surprise and disbelief.  Enjoy.

Time to eat…

If you enjoyed this check out the Marinated MushroomsMarinated Goat Cheese Balls and Make Ahead Freezer Biscuits.

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  • Wendy Merron

    What a great story. Got me past my issues about serving liver pate :-)
    I’m going to make this for our next family function.

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Thanks Wendy, That is so cool. Let me know how it went when you do. :-)

  • Jon Jefferson

    Liver by itself has never been on my list of choice foods. As I have explored, I have learned to love pâté. Of course I am a huge fan of foie gras in all its forms. I will be sad when that is outlawed everywhere.

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Jon, Aw, foie gras is the most amazing stuff and me too. As far as pate of any kind goes, it is a favorite of mine to make and to eat. :-)

  • Debra Yearwood

    I LOVE pate and was just talking to my sister-in law about finding a recipe. I usually buy it from a local caterer because the stuff in the stores is usually no where near as good.

    I can’t wait to try this. I think the idea of keeping it in a jar is brilliant, keeps it fresh and makes it easy to give as a hostess gift.Thanks!

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Debra, I am doing a happy dance right now. WOO! HOO!. please let me know how it turned out when you do. :-)

      • Debra Yearwood

        Made the pate on the weekend while visiting friends. We doubled the batch because we had so much liver…there wasn’t enough leftover to bring home. Delicious!!!!

        • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

          WOO! HOO! I really like the fact that it not only delicious but really simple to make to. Next time make a triple batch… LOL.

  • Cheryl Therrien

    This is another one of those ‘Don’t tell me what it is until after I have eaten it’ so my brain doesn’t get in the way. LOL :)

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hep, I can see that Cheryl… LOL. In fact I don’t tell anyone until they’ve tried it. :-)

  • Jeri Walker-Bickett

    I’ve never tried pate, nor liver. My grandma used to make liver for her and my dad, and the smell alone was enough to drive me away. The thing with such kinds of meat is the right cooking preparation can make them delicious to many, not just a few. Your pate proves it :)

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Jeri, I can see and smell that… LOL. It is really funny how it is transformed into the most amzing stuff with this recipe. :-)

  • Catarina Alexon

    Love both chicken liver and pate, so I’m sure I will love your version of it. Sounds delicious!!

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Catarina, I do too. I do thing you’ll like the recipe when you give it a try. :-)

  • Julie

    I have never been a big fan of liver of any kind. I might try this to see if it changes my mind.

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Julie, I do hope you and then let me know what you think, good or bad. :-)

  • http://biz.leoraw.com/about/ Leora Wenger

    Funny how you call it “pate” – we would just say “chopped liver.” Maybe it’s the sherry that makes the difference. In any case, I’m a fan.

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi Leora, You’re right. But when you blend it with sherry until it very smooth, pate seems the best word to use for it. If you are, I think you’ll love this recipe. :-)

      • http://biz.leoraw.com/about/ Leora Wenger

        I keep kosher, and we don’t mix meat with dairy. But I’m sure it’s lovely just the same.

        • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

          Let me think about that. Hum, you might want to used butter flavored vegetable shortening in the place of butter. :-)

          • http://biz.leoraw.com/about/ Leora Wenger

            There really is no good substitute for butter, believe me. I just don’t do certain recipes. Sometimes we do coconut oil as a fat, but it lends a whole different flavor. Works better for cookies or vegetables.

            I’m guessing my grandmother used to fry her chicken livers and onions in chicken fat. That is just fine, since you are eating lots of saturated fat already (and if it’s a grass-fed chicken, it might even be good for you).

          • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

            I agree. Chicken fat would be a great thing to try with this instead of butter. The challenge is to find a good quality of it. :-)

  • Ca4ole

    Lovely work, Susan! Would you be happy to link it in to the current
    Food on Friday over at Carole’s Chatter which is creating a collection of
    recipes using offal? This is the
    . I do hope to see you
    there. Cheers

    • http://findingourwaynow.flywheelsites.com/ Susan P. Cooper

      Hi, Thanks for the invite. I’ll certainly check it out when I return after my travels. :)