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Chicken Liver Pate

 Chicken Liver Pate
My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. —Roberta Wolff, Waltham, Massachusetts
12 ServingsPrep: 30 min. + chilling


  • 1 pound chicken livers
  • 1 small onion, chopped
  • 1/3 cup rendered chicken fat or canola oil
  • 1/2 pound fresh mushrooms, quartered
  • 2 hard-cooked eggs, quartered
  • 1 to 2 tablespoons sherry or chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Melba rounds or assorted crackers


  • In a large skillet, saute chicken livers and onion in chicken fat for
  • 10 minutes or until livers are no longer pink. Transfer to a food
  • processor; cover and process until chicken livers are coarsely
  • chopped.
  • Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover
  • and process until smooth, adding more sherry or broth if needed for
  • pate to reach desired consistency.
  • Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve
  • with melba rounds or assorted crackers. Yield: 12 servings.
Nutritional Facts: 1/4 cup (calculated without melba toast or crackers) equals 119 calories, 8 g fat (2 g saturated fat), 206 mg cholesterol, 189 mg sodium,

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Chicken Liver Pate (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 8 g protein.