chicken liver pâté


Liver pâté  is also a traditional dish around the world. Some people love it; others hate it, because they can’t stand the taste of liver. This is a recipe with other meats which makes it a bit more like a country pâté (Pic11-13) than a pure liver pâté or mousse, but the liver flavor still comes through quite strongly.

Very important:
This pâté has an extremely short shelf life: merely 3-4 days in the refrigerator after opening. Either don’t make very much, or cook it in smaller ramekins that can be individually sealed for storage of up to 2 weeks. The pâté can be frozen and stores quite well that way.


This is what you need for 3 lbs.:

  • 1 lb. livers (chicken, duck, …)
    The greater the amount of liver, the smoother the pâté will be
  • 1 ½ lbs. mild Italian sausage meat
    or 50-50 ground beef & pork
  • 1 lb. bacon, half of it chopped fine
  • ¼ cup port wine
  • 1 onion, chopped small
  • 2 tbsp. butter
  • 1 whole egg
  • S&P
  • 2 tsp. garlic powder
  • nutmeg
  • 2 tsp. red chile powder


Pic2: onions
Pic3: liquid liver
Pic4: load the pot


Pic5: au bain-marie
Pic6: bake
Pic7: all done

For longer storage:

Traditionally this procedure was used for months-long storage in a dry cool cellar.

USDA recommends refrigerated storage up to 2 weeks while the fat seal is intact.
I have stored preparations like this for over a year in the freezer.


pâté on the internet


Pic8: fat seal
Pic9: gelatin seal
Pic10: no seal


Pic11-13: different country pâtés