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Creamy liver pate spread on fresh bread garnished with herbs.
Creamy liver pate, perfect on fresh bread or toast.

Creamy Chicken Liver Pate

Author: Flavelo
Recipes Main Courses
Forget canned stuff! Homemade liver pate is ridiculously easy to make, and the taste is incomparably richer. The secret lies in the amount of butter and gentle cooking: pink-centered livers make the creamiest pate.
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Skillet
  • Blender or food processor

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the livers and soak in milk for 30-60 minutes.

Tip: Milk draws out blood and neutralizes metallic bitterness.
2 ✓

Sauté chopped onion and garlic in fat. Add drained, patted-dry livers.

Tip: Dry the livers, or they will steam instead of sear.
3 ✓

Fry over medium heat until brown outside but slightly pink inside. Season with pepper and marjoram. ADD SALT ONLY AT THE END!

Tip: Salting early hardens the liver. Overcooking makes the pate grainy.
4 ✓

Let cool slightly. Blend with soft butter until perfectly smooth.

Tip: Butter emulsifies the pate, making it spreadable and rich.
5 ✓

Taste and add salt now. Pour into ramekins and refrigerate to set.

Tip: The butter firms up when cold, giving the pate structure.

Recipe FAQ

Why is it bitter?
You likely left a piece of gallbladder on, or burned the onions. Clean livers thoroughly!
Why is it gray?
Liver oxidizes. If you pour melted butter or fat on top for storage (a seal), it keeps its color.

Ingredients

  • 14 oz Chicken Livers (cleaned)
  • 1 stick Butter (softened, 4 oz)
  • 1 Onion
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 tsp Dried Marjoram
  • 3/4 cup Milk (for soaking)
  • 2 tbsp Oil or Fat