Chicken Liver Pate

Pate is one of my favorite treats and this summer with this recipe, it turned from a treat into a staple in our kitchen. I double the recipe each time I make it so it can go in our lunches, or we can have it as a snack or as a dinner appetizer.

I have to process it in two batches in the food processor but it is so quick to make that it is worth the time to have this comestible all week.

Remember, do not cook with plant based oils except palm oils because they are delicate and degrade in heat. Yes… that includes olive oil. Pour a touch of olive oil uncooked, to finish if you like. I often serve it that way.


6 tbsp chicken fat, bacon fat or any other animal fat including butter

1 lb. chicken livers, cleaned

1 1⁄4 tsp. Your favorite salt, plus more to taste

2 cups diced white onion (2 small or one large)

1 cup diced carrots (2 small or one large)

1 bay leaf

1 tbsp. Apple cider vinegar


1- Use the food processor on chop, to break the vegetables up more before cooking to make a smoother pate.


2-In a large skillet over medium-high heat, melt 4 tablespoons fat. Add the onion, carrot, bay leaf and 1⁄2 teaspoon salt and cook, stirring occasionally, until lightly browned, about 8 minutes. Discard bay leaf. Remove vegetable mix to a food processor.


3- In the same skillet over medium-high heat, melt the remaining 2 tablespoons of fat. Add the chicken livers and season with remaining 3⁄4 teaspoon salt; cook, turning occasionally, until just heated through, 10–12 minutes total.


4- In a food processor or blender, put the vegetable mixture and the prepared liver. Season generously with salt and add the vinegar; blend or process until very smooth. Taste and adjust the seasoning as needed. Pâté can be served warm or at room temperature and can be made up to 5 days ahead.