Delightful Homemade Chicken Liver Pate Perfected In 8 Easy Steps!

If you’ve ever turned your nose up at liver, I don’t blame you—but this silky-smooth chicken liver pate will have you thinking twice. It’s rich, savory, and so luxurious it tastes like it came from a high-end French bistro. Best of all, it’s surprisingly easy to make at home. Whether you’re hosting a cozy get-together or just want something decadent on your toast, this pate is a total game-changer. Trust me, once you try it, you’ll be hooked.

*This post contains affiliate links for which we may earn a commission at no additional cost to you.

Nutrition Powerhouse

Besides its gourmet flavor, this homemade pate is also a powerhouse of nutrition. Chicken livers are rich in iron, vitamin A, B12, and folate—nutrients many of us could use more of, especially if you’re feeling fatigued or run-down. When made with high-quality ingredients like grass-fed butter and free-range livers, this spread becomes both nourishing and indulgent. Plus, making it yourself means you control the ingredients, avoiding additives often found in store-bought versions.

I’ve got to give credit where credit is due as this recipe was largely ispired by Drizzle & Dip so make sure you check out her blog. I put my own spin on it but she has a few awesome variations too.

Chicken Liver Pate Recipe

Ingredients

• 500g free-range chicken livers, fat trimmed

• 200g salted grass-fed butter, plus extra to coat the top of the ramekin if desired

• 1–2 onions, chopped

• 2–3 cloves garlic, crushed or chopped

• 3–4 bay leaves

• 1½ to 2 small sprigs fresh thyme, or ½ tsp dried

• A few sprigs of fresh or dried rosemary, to taste

• 35–70 ml good quality whisky, brandy, or cognac, depending on desired richness of flavor

• Salt and freshly ground black pepper, to taste

Directions

1. Melt the butter in a frying pan over medium heat and sauté the onions for about 5 minutes until softened.

2. Add the chicken livers, garlic, thyme, rosemary, and bay leaves. Cook, stirring occasionally, until the livers are just cooked through—about 4 to 8 minutes.

3. Season with salt and pepper. Pour in the alcohol and let it simmer for another 1–2 minutes.

4. Remove from heat and allow the mixture to cool.

5. Discard the bay leaves and blend everything in your Vitamix on the hummus setting (30 seconds), or use a food processor. Blend until completely smooth—it may take a few minutes.

6. Spoon the pate into ramekins or serving dishes and let it cool.

7. If desired, melt a little extra butter and pour it over the top to seal. Garnish with a bay leaf.

8. Chill in the fridge until ready to serve.

Serving Tip:

Spread it generously on toasted sourdough—especially if it’s warmed on a cast iron pan. Growing up in Poland, I always paired chicken liver pate with sliced pickles on rye, and now it’s still my favorite way to enjoy it. Honestly, this is hands-down the best pate I’ve ever had, and I’m completely obsessed. I think you will be too.

Storage Notes:

Keep leftovers tightly wrapped in the fridge for 5–7 days. You can also freeze the ramekins for longer storage. Just thaw in the fridge overnight or leave at room temperature for a few hours before serving.

Alternatives To Alcohol:

If you prefer not to use alcohol, swap it for a tablespoon or two of bone broth, balsamic vinegar, or even pomegranate juice for a flavorful twist.

Conclusion

If the idea of liver makes you squeamish, I totally understand—but give this recipe a try. Chicken liver has a much milder flavor than beef liver, and when blended with herbs, butter, and a splash of whisky, it transforms into something truly special. It’s smooth like hummus and rich like a dream. Let me know if you try this chicken liver pate. I’d love to hear what you think in the comments!

And don’t forget to sign up for The Savvy Dreamer newsletter so you never miss a post or a good deal. Still hungry? Check out my other Polish-inspired recipes like the famous street food Zapiekanka or sweet and tasty apple fritters (Racuchy). And if you’re brave enough to try your hand at making Angel Wings (Favorki), my most popular recipe, kudos to you.

Bon appétit! 🖤