Chicken Liver Pate

I made many different appetizers for Thanksgiving dinner, but one of everyone’s favorite was my Chicken Liver Pate.  It is very easy to make, but you have to make it in advance to let it chill in the refrigerator overnight.

Cooking time: 15 minutes
Serves: 15 people


1 pound chicken livers
1 onion
2 cloves of garlic
2 bay leaf
1/2 tsp thyme leaves
1 tsp salt
1 cup water
3 sticks of butter
4 tsp Scotch Whisky
1/2 tsp pepper

Chop the onion and the garlic.
In a medium saucepan, combine water the chicken livers, onion, garlic, bay leaf, thyme and salt.

Bring it to boil.  Cover, reduce the heat to low and cook, stirring occasionally, for 3 minutes. Remove from the heat and let stand, covered, for 5 minutes. Discard the bay leaf.  Transfer only the livers, onion and garlic to a food processor or a blender, leaving the liquid in the pot.
Puree the mixture. With the machine on, add the butter, 2 tablespoons at a time. Add the Whisky.

Check for seasoning, add more salt or pepper if needed. Transfer the pate into a container or two and let it chill in a refrigerator overnight or until firm.
Serve on a baguette or with crackers.

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