loaf and slices of chicken lover pate on a cutting board with text overlay "homemade chicken liver pate"

Chicken Liver Pate

Homemade Chicken Liver Pate based on my family's recipe handed down for generations made easier thanks to modern food processors.


  • 1 pounds ground chicken livers
  • 2 pounds pork sausage
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 3 large eggs
  • 2 tablespoons parsley chopped
  • 3 ounce dry vermouth
  • salt and pepper to taste


  1. Preheat oven to 350°.
  2. Food processor - Quickly pulse liver until crumbly, remove. Pulse garlic cloves until minces. Add onions and pulse until chopped. Add remaining ingredients and process until combined.
  3. Or pre chop/ grind livers, garlic and onions. Mix all ingredients together by hand.
  4. Put in 2 loaf pans. Cover with foil. Set in a pan of water and bake at 350° for 1 hour. Reduce heat to 250° and cook for 2 hours longer.
  5. Cool 1/2 hour. Leave the foil on top and place brick on top for 1/2 hour. Drain to remove excess fat. Replace foil and brick; place in refrigerator overnight. Finished pate will be about an inch thick.
  6. Serve chilled. This can be prepared ahead of time, wrap each loaf in foil then put in a zip to lock bag.

Recipe Notes

You will need 2 bricks or something of the equivalent size and weight to press the pate down after baking.