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Chicken Liver Pate with Jelly

Chicken Liver Pate with Jelly


It is not that hard to make a tasty chicken or turkey liver pate which will be similar to the famous foie gras pate (goose liver pate).

I can’t say that I have achieved the same taste while using a chicken liver. But it was close, very close. Oh, I am sure that the liver quality is extremely important, but the great taste could also be completed through a combination of spices and other ingredients, as well as a method of the pate preparation.

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Based on my own experience I can say with confidence, that a splash of cognac (brandy), Madeira or port noticeably changes the taste of pate for the better. A spoon of capers, juniper berries or dried black currants or cherries can be another interesting addition. Or, as in my current recipe, a combination of the chicken liver pate with jelly creates delicious flavor notes and also looks quite festive as well.

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For the jelly I recommend using natural and preferably sugarless (or just slightly sweetened) juices. I think that cranberry, cherry, plum or pomegranate juices are the best choice for this chicken liver-and-jelly combination. Perhaps a dark grape juice also will give an interesting taste to the pate.

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I prefer to serve the chicken liver pate with capers and/or pickled cucumbers. On the final note, I really like to arrange some pomegranate seeds on top of the pate – it is a delightful finishing touch.

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Chicken Liver Pate with Jelly



  • 1 medium onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1 lb chicken or turkey liver (preferably organic or amish)
  • ¼ tsp herbs de Provence (optional)
  • Pinch of nutmeg
  • Salt
  • Ground black pepper
  • Pinch of cayenne pepper (optional)
  • 4 tbsp cream (half-and-half or heavy)
  • 1 tbsp cognac, brandy, Madeira, sweet vermouth or port
  • 1 stick (114-125 g) butter at room temperature
  • 1-2 tbsp olive oil

For the jelly:

  • 1 cup of pomegranate, cherry, plum or cranberry juice
  • 1 envelope of unflavored gelatin (7 g) (I use Knox brand)




Wash the liver, dry with a paper towel.

In a frying pan, heat the olive oil and 1 tbsp of butter, add the onions, and cook for 5-7 minutes until onions are almost translucent.

Add the liver, garlic, salt, pepper, cayenne pepper, herbs de Provence, nutmeg, and cook over high heat for 5-7 minutes. Do not overcook!, otherwise the liver will be too dry. Cool slightly.

In a food processor or a good blender, blend the liver, butter, cognac, and cream. Add the cream. Blend until smooth and creamy.

Transfer the pate into a container. Pour the jelled juice on top of the pate using a strainer. Refrigerate until the jelly is firm.

Option:  lay the container with a cling wrap, spoon the pate, and the jelled juice. When the pate is cooled for few hours in the refrigerator, invert the pate on a dish. Discard the film.


For the jelly:

Gently heat the juice, stir in the gelatin. Mix well.  Let stand for about 10 minutes. Stir until the gelatin completely dissolves in the juice.

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Cook with pleasure and enjoy the world!


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