Classic French chicken liver pate recipe
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This rich chicken liver pâté recipe is about as classically French as you can get short of taking up smoking Gauloises, and it’s a dish that never fails to win people over. Serve it spread on hot buttered toast with a side of piquant cornichons for crunch and punch and you have yourself a winning light lunch or dinner party starter.
Like other foods considered old fashioned by some, chicken livers aren’t hugely common an ingredient these days (sadly!), but any good butcher should have them so ask in your local if you plan to take on this buttery, smooth pâté. Invest in a good pâté dish so that once you’ve mastered this recipe, you can try out other pâtés and terrines, like hot smoked salmon pâté. Chicken liver pate is the type of recipe you never regret mastering, so give it a go and enjoy a rich reward.
Tip
Remove the pâté from the fridge about 20 minutes before serving, to soften slightly. This helps remove the chill from the dish, which deadens the flavours.
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