Chef John Folse's Chicken Liver Pate

Updated: Dec. 26, 2016 at 9:24 AM CST
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Prep Time: 1 Hour

Yields: 5 Cups

This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them with butter.


2 pounds fresh chicken livers

½ cup butter

¼ cup diced onion

¼ cup diced celery

1 tsp minced garlic

¼ cup sliced green onions

½ cup brandy

½ cup heavy whipping cream

salt and cracked black pepper to taste

pinch allspice

pinch ground thyme

Louisiana hot sauce to taste

1 cup melted butter

grated orange zest for garnish

chopped parsley for garnish


In a large sauté pan, melt butter over medium-high heat. Add onions, celery, minced garlic and green onions. Sauté 3–5 minutes or until vegetables are wilted. Stir in chicken livers. Continue to sauté 15 minutes, stirring occasionally, or until livers are thoroughly cooked. Remove pan from heat and carefully pour in brandy, as alcohol will ignite. Return to burner and allow alcohol to burn a few minutes. If using an electric stove, carefully use a kitchen match to ignite. Allow liquids to reduce to half volume. Spoon the mixture into a food processor and blend for 1 minute. Add cream, salt, pepper, allspice, thyme and hot sauce to the food processor. Continue to blend. Pour in melted butter, blending thoroughly. Spoon resulting pâté mixture into a lightly oiled 5-cup soufflé mold. Cover with clear wrap and chill in the refrigerator a minimum of 4 hours, preferably overnight. When ready to serve, unmold, place in the center of a large serving platter and surround with garlic croutons, crackers or toast points. You may wish to garnish the pâté with orange zest and fresh parsley.