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Aunt Shirley’s Liver Pate

Total Time

Prep: 20 min. + chilling


8-10 servings (2-1/4 cups)

While living in San Francisco, I developed this liver pate recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings. —Shirley Brownell, Amsterdam, New York


  • 3/4 cup butter, divided
  • 1-1/4 pounds chicken livers, halved
  • 1/4 cup chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 cup sliced pimiento-stuffed olives
  • Additional parsley, optional
  • Crackers


  1. In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.
  2. Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
  3. Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
  4. Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.

Nutrition Facts

2 tablespoons: 250 calories, 21g fat (12g saturated fat), 357mg cholesterol, 334mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 13g protein.

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