Tag Archive: Pate

Chicken Liver Pate Recipe

Chicken Liver Pate with Cognac, Thyme and Pancetta.

Pate is one of life’s great luxury food items, but it is ridiculously cheap and easy to make.

This is my own recipe for pate, is has been cobbled together from a few years of trial and error and a love of good pate. The recipe is quite forgiving and allows for quite a lot of substitution and variance. While very very easy to make, you will need a good food processor as it takes a lot of processing to get a smooth pate.

Finding good quality fresh and well cleaned chicken livers can sometimes be a challenge, but most good butchers will have them. Our local butcher sells them frozen by the half kilo tub  for $5 which is actually quite expensive for chicken livers but they are much better quality than you can find in a supermarket.

Chicken livers should be a rich pinkish red colour with little or no white connective tissue on them.


500g Chicken livers
1 small onion very finely diced
120g of salted butter
A small amount of very finely shaved pancetta (about a tablespoon if compressed, see photo.
2 tablespoons of Cognac, or Port
Approximately 1/3 of a cup of fresh un-thickened cream.
1 teaspoon of minced garlic
1/4 teaspoon of ground allspice
1 teaspoon of thyme, fresh or dry is fine, use slightly less if dried)
1/2 teaspoon of sage
1 heaped teaspoon of Dijon mustard
1/2 teaspoon of cracked black  pepper
1/8 teaspoon of salt more if needed

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