Chicken Liver Paté

by Betsy Carnie


  • 4 chicken livers
  • 8 oz. Neufchatel cheese, at room temperature
  • 1/2 a small yellow onion, diced
  • 2 Tbsp. butter
  • 1/2 tsp. fresh-ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. herbs de provence
  • 1 tsp. fresh lemon thyme, minced
  • 3 Tbsp. sherry
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
Chicken Liver Paté

Elizabeth Cecil

Chicken Liver Pate

Melt the butter in a frying pan and add the chopped onion. Sauté until lightly browned, approximately five minutes. Add livers to pan along with the clove and fresh-ground nutmeg. Cover and cook over medium-low heat for 15 minutes, until livers are cooked through and are no longer pink inside. Scrape the contents of the pan into the bowl of a food processor and add the herbs, sherry, salt, and pepper. Puree until smooth and then add the Neufchatel cheese in 2-ounce pieces while food processor is running. Puree until well incorporated. Adjust seasoning to taste. Use a spatula to turn and press paté into a tureen or ramekin of your choice. Or you can line a mold of your choice with plastic wrap and press the paté into that with the intention of unmolding it to serve. Chill overnight.

Garnish with a fresh thyme sprig and serve with thinly sliced baguette or crostini and a couple crackers.