Cheat's Chicken Liver Pate

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I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.

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Ingredients [?]

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  • add   2 cloves crushed garlic
  • add   250 g finely chopped onions
  • add   1 tablespoon good brandy
  • add   500 g chicken livers
  • add   3 hard-boiled eggs
  • add   1/4 teaspoon ground cloves
  • add   250 g butter
  • add   extra melted butter
  • add   1/2 teaspoon ground mace
  • add   salt and pepper
  • add   125 g softened butter


  1. Separate livers from the gall bladders.
  2. Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
  3. Fry onions and garlic in 250g butter until soft.
  4. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
  5. Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
  6. Then place in a food processor and blend until smooth.
  7. Adjust seasoning if required.
  8. Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
  9. Put into the fridge until required.