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Chicken Liver Pate Recipe

Classic chicken liver pate flavored with rosemary, sage and truffle. Rich and flavorful, it is perfect for a dinner party appetizer. You will most likely convert even the most diehard liver haters with this recipe.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 1 cups


  • 10 tablespoons butter unsalted and softened plus 2 tablespoons
  • 1 small garlic clove
  • ½ pound chicken livers
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 ounce bacon unsmoked and finely chopped - (pancetta if you can find it)
  • salt and freshly ground pepper to taste
  • ½ onion
  • 1 tablespoon Port
  • 1 tablespoon cognac
  • 1 teaspoon white truffle paste you can substitute ¼ teaspoon white truffle oil
  • 1 loaf Italian bread sliced thin and toasted
  • 2 tablespoons oil to make the Crostini


  • Start by heating up a sauté pan (frying pan) over medium high heat and adding 2 tablespoons of butter. Add the garlic and sauté for a couple of minutes until golden.  Watch it carefully;, you don't want to let it burn.
  • Add the chicken livers, bacon, rosemary and sage. Stir and let this cook for about 1 minute.  Season with salt and pepper.
  • Reduce the heat to low and add the onion. Sauté for 25 to 30 minutes until the onions are soft and the chicken livers are cooked.
  • Off heat, add the port and Cognac. Raise the heat to medium-high and return the pan to stove. The recipe says to simmer until the liquid is reduced by half but I found it reduced to nothing right away. Remove the pan from the heat and let it cool.
  • Take out the sprigs of rosemary and sage and transfer the liver mixture to a food processor. Add the remaining butter and truffle paste. Puree this mixture until smooth.
  • Chef Vetri suggests straining the puree through a tamis or fine-mesh sieve into a bowl but we don't. Why?  Well"¦..it takes more time, it is very messy and we like the texture of pate without straining it.  I'll have to try straining it and see if there is a difference.
  • I put the pate into a ramekin, covered with plastic wrap and refrigerated for at least one hour but you'll want to take it out 15 minutes before serving.


  • Toast the bread slices. Add some pate to the toasted bread (Crostini) and drizzle some olive oil on top.
    The liver should keep in the refrigerator for up to 4 days. I have no idea if you can freeze it but will try to find out.