Chicken Liver Pate

  • 40 mins
  • 8 ingredients


  • 2 cups chicken livers, veins removed
  • 2 eggs
  • 1/2 tbs celery salt
  • 1/2 tbs garlic powder or granulated garlic
  • 1/2 tbs onion powder
  • dash of black pepper
  • 1/2 tbs salt
  • 1 1/2 cups melted butter

This is a super rich pate that is perfect spread on crusty baguette slices.

  • Clean chicken livers, then put all ingredient, except for the butter in a food processor.
  • While blending, slowly pour in the butter until the mixture is very smooth.
  • Transfer the mixture to a small baking dish and set dish in a pan with hot water to come half way up the sides of the baking dish.
  • Bake for 30-45 minutes until the pate is firm in the center.
  • Let cool, then refrigerate for 2 hours before serving.

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