Chicken liver pate

    Find simple and quick chicken liver pate recipes and learn how to make smooth pate for a delicious and elegant dinner party starter.

    19 recipes



    Dish type


    12 reviews

    This is a rich and decadent chicken liver pate recipe, which is perfect for special occasions and parties.

    Recipe by: P. Travisano

    62 reviews

    This pâté makes a delicious and elegant starter. Serve with thin slices of toasted baguette.

    Recipe by: MISS AMY

    9 reviews

    A family recipe, this pate has a roux base, and is softer than geletine based pate, making it great for spreading on toast. Pate is a flexible dish - this could be made with lamb or calf liver, or peppers could be mixed in with the onions

    Recipe by: zeimusu

    3 reviews

    This is my own version of a richly flavoured chicken liver pâté.

    Recipe by: angusd

    1 review

    This smooth chicken liver pate is ever so easy to make and is a wonderful starter. Serve with some crusty bread.

    Recipe by: Mary

    1 review

    This pate has no additional fat, pork, breadcrumbs or other tosh - just livers, liquid and lusciousness!

    Recipe by: nisacke

    1 review

    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.

    Recipe by: Maida Black

    1 review

    A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pâté en terrine with crusty bread, mustard and pickles.

    Recipe by: matoutina

    No reviews

    ‘Pâté is a real dinner party classic, so the new softer block is the perfect butter of choice to take the hard work out of your prep and make sure you can spend more time with your guests. For a really smooth and creamy pâté I’d recommend Kerrygold block, now softer as you can really tell the difference.’

    Recipe by: Kerrygold

    27 reviews

    A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.

    Recipe by: William Anatooskin

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