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Chicken Liver Pâté

Serves: 10
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Our super simple take on a classic French spread, this Chicken Pâté recipe will not disappoint.  100% Air Chilled Bell & Evans Chicken Livers cooked and blended smooth with shallots, savory spices and a smidge of apple brandy.  Add a smattering of currants for texture and…Voila!  The perfect party starter!


  • 1 lb. 100% Air Chilled Bell & Evans Chicken Livers
  • 2 Small Celery stalks with leaves
  • ½ tsp Black peppercorns
  • 6 Cups Water
  • 1 tsp Sea salt
  • ½ lb (2 sticks) Unsalted butter
  • 2 tsp Dry mustard
  • ½ tsp Grated nutmeg
  • ¼ tsp Ground cloves
  • ¼ Cup Chopped shallots
  • ¼ Cup Apple brandy or cider
  • ½ Cup Dried currants

To Serve

  • Buttered, toasted baguette slices
  • Pickled red onion and green grapes



  1. Add celery, peppercorns, and salt to 6 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Add chicken livers to the pot and simmer gently for about 10 minutes; livers should be pink inside.
  3. Remove the livers with a slotted spoon and add to a food processor; discard the celery, peppercorns and water.
  4. Add the butter, spices, shallots and brandy or cider. Process until blended and very smooth.
  5. Scrape liver mixture to a medium mixing bowl and stir in currants, then transfer to a 3 to 4 cup serving crock, smoothing the top.
  6. Cover and refrigerate at least 4 hours. Allow to stand for 30 minutes before serving.

To Serve

  1. Spread pâté on toasted baguette. top with pickled red onions and green grapes, if desired.

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