Bungalow Chef’s Chicken Liver Paté

A classic retro appetizer for sure! Rich in flavor and super easy to prepare. Great to serve with sliced and toasted baguettes, cocktail rye or upscale crackers. Serve ramekins filled with finely diced red onion, chopped hardboiled eggs, chopped dill pickles, cornichons, capers, or diced cucumbers for garnish.

My homemade paté. Yum.

My homemade paté. Yum.

Bungalow Chef’s Chicken Liver Paté

About 8 servings as an appetizer


1/2 cup unsalted butter
1 large Spanish onion diced fine
1 garlic clove minced
1 lb. fresh chicken livers, deveined, rinsed and patted dry
1/2 cup brandy, cognac or port wine
1/2 cup heavy whipping cream
2 teaspoons kosher salt
1/2 teaspoon black pepper


Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent.

Flaming the brandy or cognac

Flaming the brandy or cognac

Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through. Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up.

Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth. Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.

Mike Mech “The Bungalow Chef”


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