Eater Snacks

The Lazy Person’s Chicken Liver Pate

“Gastrocast #54” by podchef is licensed under CC BY-NC-SA 2.0
When I make this again, I’ll put in my own photos!

I’ve named this the “Lazy Person’s Chicken Pate” because I couldn’t be arsed to buy brandy, didn’t have enough butter and only had fresh lemon thyme on hand. So I did a lot of substitutions for the more traditional grocery list you might come across for chicken live pate…

A few friends have asked me for the recipe, so I decided to share it here just in case any one else wants access to it.

This is great option to have on hand in the fridge if you have issues with low iron levels like me: it gives you a nice boost when anaemia or any other iron deficiency-related issues are quite literally getting you down!


  1. 500g Chicken Liver
  2. Shallots & Garlic
  3. Olive Oil & Unsalted Butter
  4. Apple Cider & Sherry Vinegar
  5. Lemon Thyme
  6. Salt & Pepper

    With 500g of chicken liver and using a small nonstick pan, I cooked the livers in two separate batches.


  1. Sweat finely chopped shallots and garlic in butter.
  2. Add in lemon thyme and let it cook with the shallots/garlic for a minute or so until fragrant. Then, add the chicken livers.
  3. Add a little butter and/or olive oil to the pan as livers are cooking when needed to keep the pan moist.
  4. When livers are properly browned on both sides, add a little splash of apple cider and sherry vinegar to deglaze the pan. (You can also tip the pan slightly towards the flame if cooking on a gas stove, for a little extra “oomph.”)
  5. Tip cooked livers into your blender/food processor and add a good portion of freshly cracked salt and pepper to your liking. Add in more fresh lemon thyme.
  6. As the livers are blending, slowly add olive oil to keep the consistency of the pate smooth.
  7. When the mixture looks smooth and completely blended through, taste and add in more salt/pepper to your liking if needed.
  8. Put pate in your pot(s). Be sure to give each pot a few little taps on the counter to ensure the pate has no air pockets.
  9. Cover the tops of the pate in their pots with a layer of melted butter. Let pot(s) cool long enough for butter to solidify; placing pot(s) into the fridge may help quicken the process.

Toast some bread, spread some pate on, top with some wonderfully sour cornichons, and you’re in for a real treat!

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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