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.

Bev's Chicken Liver Pâté

No ratings yet
Print Pin Rate
Course: Small Bites
Cuisine: French
Prep Time: 15 minutes
Cook Time: 15 minutes
Passive Time: 15 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : 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.


  • 1 lb chicken or duck livers
  • 3 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 3-5 cloves garlic clove grated
  • 1/4 bunch chopped parsley
  • 1 pinch nutmeg
  • 2 tsp dried rosemary or two sprigs fresh
  • 1 cup port or sherry
  • 1 bay leaf
  • 1 tbsp celery seed
  • 2 tbsp fennel
  • kosher salt


  • 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.

Pin It on Pinterest