Jewish-Style Chicken Liver Pate Recipe

Pate on Toasted Crostini
Poppy Barach / Getty Images
Ratings (29)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
250 Calories
15g Fat
9g Carbs
20g Protein
(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.


  • 4 hard-boiled eggs, reserving 1 for the garnish
  • 1 large sweet onion, finely chopped
  • 1 medium clove garlic, crushed
  • 1/3 cup soft margarine or 5 tablespoons rendered chicken fat (schmaltz)
  • 1 teaspoon sea salt or kosher salt
  • 1 pound (450 g) cooked kosher chicken livers
  • 20 grinds black pepper
  • Generous pinch of ground nutmeg

Steps to Make It

Gently saute 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 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish.

Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked 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 chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.

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. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.


Serve with warm French bread or challah, melba toast, or saltines.

May be refrigerated up to 5 days or frozen up to 1 month.