6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.

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  • Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.

Nutrition Facts

95 calories; 8 g total fat; 97 mg cholesterol; 301 mg sodium. 0.5 g carbohydrates; 4 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/17/2011
Delicious traditional recipe! I did use chicken broth rather than water but otherwise followed the recipe and I could not be more delighted. It is smooth flavorful and easy to prepare. Read More
(10)

Most helpful critical review

Rating: 1 stars
11/21/2015
The taste was great but it didn't set rather it had the consistency of a thick soup. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/17/2011
Delicious traditional recipe! I did use chicken broth rather than water but otherwise followed the recipe and I could not be more delighted. It is smooth flavorful and easy to prepare. Read More
(10)
Rating: 4 stars
01/09/2012
too salty Read More
(4)
Rating: 5 stars
07/01/2012
We loved this. Of course we love pate but this one reminded me of the Chicken Liver pates that we ate in Tuscany...and that's a good thing. This does make quite a large batch of pate so have a bunch of pate lovers at your next party or plan to freeze some (it will freeze well). This is my new go to pate recipe...its that good. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(4)
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Rating: 4 stars
04/19/2019
The recipe does not call for draining the livers after they are cooked. The first time I made this it was a bit soupy. The second time I drained the liver mixture with a slotted spoon. Much better consistency. Also substituted brandy for the cognac. Really good! Read More
Rating: 1 stars
11/21/2015
The taste was great but it didn't set rather it had the consistency of a thick soup. Read More