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Easy Homemade Chicken Liver Pâté
Transform simple chicken livers into an elegant, velvety pâté with this foolproof recipe. Perfect for entertaining, this budget-friendly gourmet appetizer actually tastes better when made ahead!
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- bowl
📝 Preparation Steps
1
Rinse and drain the chicken livers. Discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors).
fresh chicken livers1 pound
2
Heat the oil in a pan over medium heat.
3
Add the onions and sauté until they are golden brown. Remove the onions from the pan.
4
Add the chicken livers to the pan and cook for approximately ⏱️ 15 minutes, until done. Add more oil to the pan if needed.
fresh chicken livers1 pound
5
Remove the livers and deglaze the pan with a few tablespoons Marsala wine, chicken broth, or water.
dry Marsala wine (or dry white wine, brandy, chicken broth, or water)2 tablespoons
6
Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor.
hard-boiled eggs3
7
Return the livers, eggs, and onions to the pan and stir to combine.
8
Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least ⏱️ 2 hours.
9
Before serving, chop the remaining hard-boiled egg and place it on top of the liver pâté.
Nutrition Facts
calories
132 kcal
fat Content
8 g
serving Size
1 serving
sodium Content
209 mg
protein Content
12 g
cholesterol Content
265 mg
carbohydrate Content
1 g
saturated Fat Content
1 g
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