Country Chicken Liver Paté



Country Chicken Liver Paté


  • 1 pound Chicken livers, cleaned
  • 1/4 cup Cognac or sherry
  • 2 cups Whole milk
  • 10 Peppercorns
  • 2 Bay leaves
  • 3 Garlic cloves crushed
  • Shallot minced
  • 2 tablespoons Unsalted butter at room temperature
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Fresh thyme chopped
  • Kosher salt
  • freshly coarsely ground black pepper
  • 1/4 cup Cognac or sherry


  • Soak the chicken livers in the cognac and milk.
  • Add the peppercorns, bay leaves, and garlic. Cover and refrigerate overnight.
  • Drain the livers and discard bay leaves.
  • Sauté the shallots in butter until wilted.
  • Add the chicken livers, thyme, and salt and pepper to taste.
  • Sauté until the livers are no longer pink inside, approximately five minutes.
  • Transfer the mixture to the bowl of a food processor, add the cream, and process until smooth.
  • Do not sieve.
  • Add the cognac and process for another 30 seconds.
  • Transfer to a bowl, cover, and refrigerate for at least 24hours before serving.


Handy Dandies …
If you are gifting, add a thin layer of clarified butter and a bay leaf on top makes a gorgeous presentation.

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