Cheat's Chicken Liver Pate Recipe

This incredible chicken liver pâté recipe, from the ingenious Sue Stibbard, is a budget-friendly masterpiece! The secret? Hard-boiled eggs, which create a wonderfully light and airy texture that will surprise and delight your guests. Perfect for parties or a sophisticated yet simple weeknight treat, this large-batch recipe is guaranteed to earn you rave reviews. Get ready to impress with this elevated, easy-to-make pâté!

Prep Time 20 mins
Cook Time 60 mins
Calories 1218.6 kcal
Protein 73g
Rating 4.5 (11 Reviews)
Cheat's Chicken Liver Pate 46

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheat's Chicken Liver Pate

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cheat's Chicken Liver Pate? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cheat's Chicken Liver Pate

  1. Carefully remove and discard the gall bladders from 500g chicken livers.
  2. Trim away any tough threads or sinews from the livers and chop into 1-inch pieces.
  3. Melt 250g butter in a large pan over medium heat. Add 2 finely chopped onions and 4 cloves of minced garlic. Cook until softened, about 5-7 minutes.
  4. Add the chopped chicken livers to the pan and cook until firm but still slightly pink inside, about 8-10 minutes. Do not overcook.
  5. Remove the pan from the heat. Stir in 4 hard-boiled eggs, finely chopped; 50g softened butter; 2 tablespoons brandy; 1/4 teaspoon ground cloves; 1/2 teaspoon ground mace; salt and freshly ground black pepper to taste.
  6. Transfer the mixture to a food processor and blend until completely smooth and creamy.
  7. Taste and adjust seasoning as needed. Add more salt, pepper, brandy, or cloves to your preference.
  8. Spoon the pâté into airtight containers. Pour a thin layer of melted butter over the top of each container to create an airtight seal and prevent discoloration.
  9. Refrigerate for at least 2 hours before serving to allow the flavors to meld. Best served chilled.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

16g

Fat

340g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes European French American Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Very Low Carbs Appetizers Eggs Dairy Poultry Australian Easy Refrigerator Dinner Party Holiday Event Picnic Dips Spreads Eggs Chicken Food Processor Blender Stove Top Dietary Christmas New Years Low Carb Low In Something Meat Chicken Livers To Go Equipment Small Appliance Number Of Servings Presentation