Par-Tay On Pate

It’s one of those things you probably either like or don’t. But if there is a smidgen of a chance that you do, then this is a nice little recipe for making some very lovely paté. It is made with chicken livers instead of the hugely expensive duck or goose (you’d have to eat a lot of both to get enough).

This is an easy recipe to make, and makes a lot, and I see no real good reason why you can’t freeze half of it for use later.

Since it costs little to make, be the first on your block to make some!


  • 1 lb chicken livers
  • 2 bay leaves
  • 1/4 tsp thyme
  • 1 c chicken stock
  • 1/2 medium onion sliced
  • 2 tbsp butter
  • 2 tbsp good quality red or white wine, dry
  • 1/2 tsp pepper
  • 1 stick of butter, cubed and cold
  • salt as needed


  1. Place everything up through the chicken stock into a saucepan and simmer until done (about 10-15 min.)
  2. Saute the onions in the butter in a saute pan until caramelized (15-20 min.).
  3. Place strained livers and onions in a food processor. Add the wine and pepper. Process until smooth.
  4. Add butter a few bits at a time, until well incorporated. Mixture will be a bit soupy, but will firm up nicely when refrigerated for a few hours.

Serves: 10 or more. Serve with a good cracker.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s