Last Updated on December 10, 2025 by Carrie Korem, FNTP
If you have never loved liver, I understand. I felt the same way for years. This liver pate recipe comes straight from my dear late friend and mentor, Kim. She knew I didn’t like pate, so one day she invited me over and made this exact recipe for me and it changed everything. The flavor was rich and smooth with the perfect balance of herbs and buttery goodness. It is still the only liver pate I truly love and now it’s a special recipe that I’m honored to share with you.
Liver pate is creamy, savory and much easier to make than you may think. It can be served as a beautiful appetizer or snack and it’s one of the most nutrient dense foods you can add to your diet. When you blend liver with onions, butter and herbs, it becomes a delicious superfood that even picky eaters can enjoy.
This liver pate recipe is perfect for holidays, gatherings or weekly meal prep. It can be stored for days and the flavors continue to improve as it chills.
What Is Liver Pate Made Of?
Liver pate is a smooth and creamy spread made from cooked chicken livers blended with butter, herbs and aromatics. Some recipes use cream or wine to add flavor and richness. In this recipe we use dry vermouth, onions, garlic, mustard and rosemary. Once everything is cooked, it is blended until smooth. Serve it chilled and spread it on bread, crackers or vegetables.
Is Liver Pate Good for You?
Yes. Liver pate is one of the most nutrient dense foods on the planet.
Here are some amazing benefits of liver pate:
- Wonderful source of high quality protein
- High in heme iron which supports energy and focus
- Rich in every B vitamin which supports the nervous system
- Concentrated source of retinol also known as vitamin A for the immune system, thyroid and healthy skin
- Contains folate which is needed for basic cell repair and hormone balance
When liver is combined with onions, butter, creme fraiche and herbs, the result is a delicious and nourishing food you can enjoy often.
How to Cook Chicken Livers
Chicken livers cook quickly and have a mild flavor when prepared the right way. For this recipe, the livers are cooked in a large skillet with butter, onions, wine and herbs. This adds depth, removes bitterness and gives the pate a smooth rich flavor.
Cook the livers until they are soft and browned on the edges but not dry. Then simmer them in dry vermouth until the liquid reduces. This step changes the flavor in the best way and is worth it.
Liver Pate Recipe
Ingredients
3 tablespoons unsalted butter
1 pound chicken or duck livers
1 yellow onion chopped
2 thirds cup dry vermouth
2 cloves garlic mashed
Half teaspoon dry mustard
1 teaspoon fresh rosemary
1 tablespoon lemon juice
One fourth cup crème fraîche
2 tablespoons butter
Celtic sea salt to taste
Directions
Melt the butter in a large skillet over medium heat. Add the livers and onions and cook until soft and browned on the edges, about 10 minutes.
Add the wine, garlic, mustard, lemon juice and rosemary. Bring to a simmer and cook uncovered until the liquid has evaporated, about 10 minutes. Cool for 20 minutes.
Place the liver mixture into a food processor. Add the butter and creme fraiche. Process until smooth. Spoon the mixture into a crock or mold and chill for at least 4 to 5 hours before serving.
How to Serve Liver Pate
Serve liver pate chilled. I like it spread on sourdough toast or crackers. It’s also great with raw vegetables like cucumber slices, celery or carrots. It pairs nicely with a simple charcuterie board and makes a delightful appetizer for holidays and gatherings.
How Long Can You Store Chicken Liver Pate
Chicken liver pate can be stored in the refrigerator for 5-7 days in an airtight container. If you want to extend the shelf life, pour a thin layer of melted butter or lard on top to create an airtight seal. With this seal it can last 2 to 3 weeks.
If you scoop some out, be sure to reseal with melted butter or lard so it stays fresh.
Why You Will Love This Liver Pate Recipe
- Simple ingredients
- Creamy and smooth texture
- Rich flavor from dry vermouth and fresh herbs
- Packed with nutrients
- Can be made ahead for gatherings
- Delicious with bread, crackers or veggies
Liver Pate Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Serves 8
- Category: appetizer
- Diet: Gluten Free
- 3 tablespoons unsalted butter
- 1 pound chicken or duck livers
- 1 yellow onion, chopped
- 2/3 cup dry vermouth
- 2 cloves garlic, mashed
- 1/2 teaspoon dry mustard
- 1 teaspoon fresh rosemary
- 1 tablespoon lemon juice
- 1/4 cup crème fraîche
- 2 tablespoons butter
- Celtic sea salt to taste
Instructions
Melt the butter in a large skillet over medium heat. Add the liver and onions, and cook, stirring occasionally, until soft and browned on the edges, about 10 minutes.
Add the wine, garlic, mustard, lemon juice and rosemary. Bring the mixture to a simmer and cook uncovered until the liquid has evaporated, about 10 minutes. Cool for 20 minutes.
Place the warm liver mixture into a food processor and add the butter and creme fraiche. Process until smooth.
Spoon the liver mixture into a crock or mold and chill well. At lest 4-5 hours. Serve with sourdough bread or crackers.
