• 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.

    • 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.

    • 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!

    • 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!!!!

        • 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 🙂

    • 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 🙂

    • 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!!

    • 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.

    • Hi Julie, I do hope you and then let me know what you think, good or bad. 🙂

  • 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.

    • 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. 🙂

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

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

          • 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).

          • 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

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