Herbed chicken liver pate

Herbed chicken liver pate


6 people made this

About this recipe: An elegant starter or first course, this easy chicken liver pate is filled with fresh herbs and goes well with a glass of brandy and toast.

Maida Black

Serves: 8 

  • 55g (2 oz) butter
  • 1 large onion, finely chopped
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh parsley
  • 1 clove garlic, crushed
  • 450g (1 lb) chicken livers, rinsed and trimmed
  • 55g (2 oz) cream cheese
  • 4 tablespoons milk
  • salt and freshly ground black pepper, to taste

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 10 minutes. Remove herbs from their stalks and add to onions; stir in garlic and livers. Cook until livers are no longer pink, about 8 minutes.
  2. Remove from the heat and stir in cream cheese. Run through a liquidiser or food processor until smooth. Stir in milk and season with salt and pepper.
  3. Transfer the liver mixture to one large serving dish, or spoon into individual ramekins.


If desired, pour melted butter over the pate in ramekins, and chill till the butter has hardened.

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Reviews (1)


Have never made pate before. This was easy to follow and easy to do. May try adding a bit of bacon next time. - 06 Apr 2014

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