Chicken-Liver Pate

Course Appetizer


  • 2/3 c Half & half
  • 1 sm Onion, chopped
  • 1 lb Chicken livers
  • 1/4 c Flour
  • 1 t Salt
  • dash hot pepper sauce 2 T Butter
  • 1 Clove garlic, minced
  • 2 Eggs
  • 2 T Brandy
  • 1/2 t Each, sage & thyme
  • Chopped fresh parsley


  • Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half & half, butter, onion and garlic until onion is chopped fine.
  • Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce.
  • Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top.
  • Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven.
  • Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes.
  • with can opened cut around bottoms of cans and push bottoms through to unmold pates. 
  • Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. 
  • Can be refrigerated up to 1 week or frozen 3 weeks.


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