Aunt Shirley's Liver Pate Recipe

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While living in San Francisco, I developed this recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (2 tablespoons) equals 250 calories, 21 g fat (12 g saturated fat), 357 mg cholesterol, 334 mg sodium, 4 g carbohydrate, trace fiber, 13 g protein.


  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. Yield: 8-10 servings (2-1/4 cups).
Originally published as Aunt Shirley's Liver Pate in Country Chicken Cookbook 1995, p6

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Reviewed Feb. 12, 2015

"Excellent pate!"

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