Chicken Liver Pâté 12.000

James M. Thresher for The Washington Post

Aug 6, 2008

The pate can be refrigerated in an airtight container for up to 1 week.

Serve with whole grain bread or toasted croutons.

Servings: 12 - 18
  • 3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened
  • 1 pound chicken or duck livers, or a combination
  • 1/2 pound mushrooms, cleaned and coarsely chopped
  • 1 bunch scallions, white and light-green parts, coarsely chopped
  • 2/3 cup dry white wine or vermouth
  • 1 medium clove garlic, mashed
  • 1/2 teaspoon powdered mustard
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt


Melt the 3 tablespoons of butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until the livers are browned. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice. Increase the heat to medium-high; bring to a boil and cook, uncovered, for 8 to 10 minutes, until the liquid is gone. Transfer the mixture to the bowl of a food processor and allow to cool.

When it has cooled completely, add the 4 tablespoons of softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week.

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Recipe Source

Adapted from the revised second edition of "Nourishing Traditions," by Sally Fallon with Mary G. Enig (New Trends, 2000).

Tested by Bonnie S. Benwick.

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