Recipes Appetizers and Snacks Dips and Spreads Recipes Pate Recipes Colleen's Chicken Liver Pate 5.0 (1) 1 Review 2 Photos If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers. Submitted by Colleen Renzullo Updated on December 29, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 16 mins Additional Time: 8 hrs 5 mins Total Time: 8 hrs 41 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound chicken livers, trimmed 1 cup milk 8 tablespoons cold unsalted butter, divided 1 small yellow onion, chopped 1 tablespoon whole black peppercorns, divided 2 cloves garlic, smashed 1 teaspoon red pepper flakes 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme 2 bay leaves salt and ground black pepper to taste 2 teaspoons Scotch whiskey Directions Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours. Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes. Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes. Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture. Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours. Substitute cognac or brandy for the Scotch whiskey if preferred. For longer storage, cover pate with a thin layer of melted butter, cover, and refrigerate or freeze. Editor's Note: Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary. I Made It Print Nutrition Facts (per serving) 253 Calories 20g Fat 5g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 253 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 57% Cholesterol 317mg 106% Sodium 83mg 4% Total Carbohydrate 5g 2% Dietary Fiber 1g 2% Total Sugars 3g Protein 14g 27% Vitamin C 16mg 17% Calcium 68mg 5% Iron 6mg 33% Potassium 238mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.