14 Reviews of Chicken Liver Pate'

From: KITTENCAL

On Aug 25, 2004

I made this today as an experiment for a Saturday night get-together. As the previous reviewer, I also added more onions and garlic than stated, and also I caramalized/sauteed the onions first in hot oil to add more taste and left out the cognac. This is a wonderful pate recipe. This is definately a recipe I will make again, and look forward to serving this at my get-together this weekend. Thanks so much for sharing, this is a winner!....Kittencal

From: robyn win

On Oct 9, 2005

Made this...too easy, so yummy. Will definitely make it again and again. Instructions were clear, ingredients were on hand. A great, economical pate without all the waterbath in the oven and messing around. Thankyou, papergoddess

From: Little Bee

On Dec 29, 2005

This was just fantastic! I love Pate and this was so easy and delicious. Served it at Christmas Eve and everyone loved it. I'm serving it again for a New Years Eve party and I know it will go over well. This is a keeper and sure to impress! Thanks!

From: ellendanis

On Jul 26, 2006

Yep, uh huh - it's delish! I increased the onion and garlic as well. Quick, easy, and impressive. I am on a 'soft' diet right now and this is really helping me stay true.

From: KrabKokonas

On Aug 13, 2007

This is an extremely easy and yummy way to make pate. I didn't have cognac on hand to add, and it was still fantastic. I cut down the butter a bit, but not too much as it added a lovely creaminess to the mixture. I tasted the pate when it was still warm and found the 2 tbsp of lemon juice to be overwhelming. But once it had chilled, it was fantastic so don't be fooled by warm pate like I was!

From: Chef #846008

On May 26, 2008

The taste is good, but the texture isn't as creamy as I would like. Perhaps boiling the pound of livers for 7 minutes was too long? Also, grating 1/2 cup of onions results in a lot of water seeping out. I squeezed the water out of the onions but maybe I should've left it in so the spread wouldn't be so dry? I will try making it again with a few tweaks to improve the texture.

From: carol toops

On Mar 31, 2004

I made this for a cocktail party and it was a big hit. I used a little more onion and garlic than called for. Thanks!

From: ~*~flour*power~*~

On Jun 17, 2008

Yey! Very cool and yummy! Thanks!

From: Pittsburgher

On Dec 7, 2004

More onion! More garlic! More fun! Seriously though, this is a very simple recipe worth making foor parties. Best part is, you could easily customize the pate with your preferred spices. I know it probably sounds scarilageous, but I added a few small bits of green peppers for a cruncy texture. Thanks.

From: Axe

On Jan 19, 2009

I had to give this 3 stars for the reasons that the livers were boiled which really drained away a lot of the taste as opposed to lightly sauteing them. If you like your pate VERY mild and subtle, then this is the recipe for you. Otherwise, we really liked the idea of rolling it in the parsley. Thanks for posting!