Thursday, May 30, 2013


Julip Made quick bites liver pate Chicken liver pate is a party must.  It is delicious, indulgent, impresses guests, and the best part, easy to make.  The addition of the shallots and sage makes this a recipe you will keep in your party entertaining files forever.


  • 3 tablespoon unsalted butter
  • 1-2 medium to large shallots, diced
  • 1 tablespoon sage leaves,minced
  • 1 pound chicken livers, trim the membranes off and rinse
  • salt and pepper for seasoning
  • 1 tablespoon brandy
  • 1/4 cup breadcrumbs 
  1. Melt 1 tablespoon of butter over medium-high heat in a large saute pan.  Add half the chicken livers, sprinkle with half the sage leaves, and season with salt and pepper.  Saute the livers until lightly browned on the outside about 5-6 minutes. 
  2. Add half the shallots after a few minutes.  Remove from the heat and add half the brandy, stirring well.  
  3. Repeat the same process with the rest of the chicken livers, sage, and shallots.
  4. Remove from pan.  Add 2 tablespoons of butter and saute the breadcrumbs until crispy.
  5. Transfer to the bowl holding the cooked livers.  In a blender or food processor (working in batches if needed) blend the liver mixture well until smooth. 
  6. Use immediately or if reserving for later use, store in a container and pour melted butter over top to seal in the flavor.
  7. Enjoy!

P.S.  I added some extra caramelized onions from this that we were also making for the party as a garnish.


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  3. This is AMAZING! You make it look easy, but it seems I can't make a pretty recipe to save my life. Perhaps I'll have to give this one a try. Thanks for sharing.

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  4. This is my go to recipe! Never has it failed as written. I modify it occasionally for the guests I am entertaining, especially texture by adding a bit more bourbon or brandy for silkiness. This will convert anyone who says they do not like chicken livers.

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  5. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table.

    Thanks for sharing this recipe.

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  6. This time of year in my town we struggle to get fresh chicken livers quick enough, I have some frozen ones. Do you think these will still be OK?



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