Jewish-Style Chicken Liver Pate

Jewish style chicken liver pate

The Spruce

Prep: 20 mins
Cook: 10 mins
Plus: 60 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
250 Calories
15g Fat
9g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 250
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 19%
Cholesterol 152mg 51%
Sodium 441mg 19%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 20g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For an inexpensive variation on foie gras, try chicken livers in this tasty pate, which is also known as "chopped liver." Plan ahead for overnight refrigeration to let flavors blend.


Steps to Make It

  1. Gather the ingredients.

    Ingredients for Jewish style chicken liver pate
    The Spruce
  2. Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.

    Slice hard boiled eggs
    The Spruce
  3. Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.

    Scrape the drippings into a bowl
    The Spruce
  4. Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.

    Add chicken livers
    The Spruce
  5. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.

    Scrape mixture into mold
    The Spruce
  6. Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.

    Cover with plastic wrap
    The Spruce
  7. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.

    Take the plate from the fridge
    The Spruce
  8. When ready to serve, take the pate from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap.

    Chicken Liver Pate
    The Spruce / Nita West
  9. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.

    Chicken Liver Pate
    The Spruce / Nita West


  • Serve with warm French bread or challah, melba toast, or saltines.
  • May be refrigerated up to 5 days or frozen up to 1 month.