39 chicken liver pate recipes

Crispy baked chicken livers dipped in butter and bread crumbs, served with a tangy ketchup-mustard dipping sauce. A retro party appetizer ready in 25 minutes.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Sauteed chicken livers coated in seasoned pancake flour with garlic and basil, pan-fried golden with onions and mushrooms. Serve over rice pilaf or as a rich appetizer.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.