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Chicken Liver Pate

Servings: 12                                                            


2 pounds of chicken liver
4 oz of butter (CHICKEN FAT)
2/3 cups of chopped carrots
2 rib celery chopped
1 medium red onions chopped
2 dashes of white pepper
4 cloves of garlic
1 cup of chicken stock
2 dashes of rosemary
2 teaspoons of chicken base
4 tablespoons of cognac


Melt butter (chicken fat) in large sauce pan over medium heat

Add the onions and saute until translucent. Add carrots, celery, and garlic and cook,

stirring occasionally until the vegetables get soft.

Add the chicken liver and the herbs and spices and cook the liver until all the pink is

gone. (15 minutes) Stir occasionally

Add the cognac and simmer for about 2 minutes. Check for seasoning.

Process the mixture in a food processor until smooth and creamy.

Transfer pate into a bowl and cool over night.



Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas

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