Velvet Smooth Chicken Liver Pate

Apples, onion, and brandy give this velvety pate a flavor you'll savor.

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1 cup butter
1 container (about 1 pound) Gold'n Plump Chicken Livers, halved
1 cup finely chopped onion
1 cup peeled and finely chopped apple
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup brandy
1/4 cup heavy whipping cream
1/2 cup butter, softened


Melt 1/2 cup butter in a large skillet. Add chicken livers; cook, stirring occasionally for 3 minutes.

Add onion, apple, salt, thyme, and pepper. Cook and stir over medium heat about 5 minutes or until apple is soft. Stir in brandy and cream.

Spoon mixture into food processor or blender. Process 2 to 3 minutes or until smooth. Remove container, cover and put in refrigerator for 1-1/2 hours, or until mixture is completely cooled.

When mixture is completely cooled, beat 1/2 cup softened butter in medium bowl until light and fluffy. Gradually beat in liver mixture, blending until smooth.

Spoon liver and butter mixture into a crock or bowl. Cover and refrigerate at least two hours before serving. If too firm, let stand at room temperature to soften.


Serve with crackers or thinly sliced apple wedges.


Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

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    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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