This Chicken Liver Pâté comes together very quickly and has become a perennial favorite at our house. I call it Bev’s pate because the first time I ever tasted it, it was at her place and it’s her recipe. Ever since then, it’s been Bev’s Chicken Liver Pate.
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Casual Dinner Party, Delicious, Fast, Flavor, For Foodies
If not serving while still warm, allow the pate to come to room temperature and then cover tightly with plastic wrap. Serve with cornichons, baby dills or a dollop of red currant jam.
Degree of Difficulty
1lbchicken or duck livers
1mediumonion finely chopped
2tspdried rosemaryor two sprigs fresh
1cupport or sherry
Gather all ingredients before starting recipe.
Sauté chopped onion and grated garlic in butter until soft, do not allow garlic to color, about 2 minutes, medium heat.
Chop fresh rosemary or add dried, chop fresh parsley and add to onions.
Clean and devein chicken livers and add to onion and sauté until livers turn brown on the outside but remain pink on the inside. About 3-4 minutes.
Add the rest of the ingredients and simmer until the liquid is reduced by half.
Pour liver and juices into food processor and process until smooth.