Chicken Liver Pate Recipe, A Protein Loaded Spread

If you’re not comfortable eating offal but want to reap the many health benefits it offers, look no further than the world of pate! Originating from France, pate has been tantalising palates for centuries. Traditionally made from liver, pate has evolved into a versatile delicacy with various flavours and ingredients. One such delightful creation is protein-loaded chicken pate. With its rich taste and health benefits, this protein-packed treat is sure to become a favourite among food enthusiasts and health-conscious individuals alike.

Pate, derived from the French word "pâté" meaning "paste" or "pie," has a history as rich as its flavour. Dating back to ancient times, pate was a common dish among the Greeks and Romans. Over time, it made its way to France, where it became synonymous with culinary excellence. Initially, pate was made primarily from liver, but today, it can be crafted from a variety of meats, vegetables, and even seafood, offering endless possibilities for culinary exploration.

But this delectable creation offers more than just a burst of flavour. It has a myriad of health benefits to enjoy too. Chicken liver is an excellent source of high-quality protein, packing a punch with essential amino acids that your body needs to build and repair tissues. This protein-rich spread can be a fantastic option for those looking to increase their protein intake, whether you're a fitness enthusiast or simply aiming to maintain a balanced diet.

Here’s a simple recipe for protein-rich chicken liver pate you can try at home.

Video Credits: Food Channel L/YouTube


  • 450gm chicken livers, trimmed
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons brandy (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  • In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
  • Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5 minutes, stirring occasionally, until they are browned on the outside but still slightly pink on the inside. Be careful not to overcook them, as they can become tough.
  • Once cooked, remove the skillet from the heat and let the livers cool slightly. Transfer the livers, onions, and garlic to a food processor or blender.
  • Add the remaining 2 tablespoons of butter, brandy (if using), dried thyme, salt, and pepper to the food processor. Blend the mixture until smooth and creamy, scraping down the sides as needed.
  • Taste the pate and adjust the seasoning if necessary. You can add a pinch more salt, pepper, or thyme to suit your preferences.
  • Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula or the back of a spoon.
  • To prevent a skin from forming, cover the pate with plastic wrap, making sure the plastic directly touches the surface. Chill in the refrigerator for at least 1 hour to allow the flavours to meld together.
  • Serve the chicken liver pate with toasted bread or crackers as a delightful appetiser or snack.