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Chicken Liver Pate with Ice Wine

    Pate rosette

    This pate is made with ice wine, but you could substitute port, sherry, or black currant jelly .

    Chicken liver pate in jars

    Chicken Liver Pate

    Chicken liver pate with thyme and ice wine
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Blending: 5 minutes
    Course: Appetizer
    Servings: 16


    • 126 G of onion
    • 475 G of chicken liver the company that I buy chicken livers from sells them prepared to cook. If this is not the case for you, make sure to trim off any fibrous bits or excess fat,
    • 106 G of kerrygold butter
    • 11 gr garlic
    • 2 gr pepper
    • 4 g olive salt
    • 80 gr ice wine if you do not have access to a good ice wine, I suggest a quality port, and if you do not want to use alcohol, then blackcurrant jelly
    • 7 g thyme
    • 120 gr whipping cream
    • 90 gr water


    Safety first

    • Make sure the jars and lids are perfectly clean before pouring the pate in and fastening the lids.
      Organ meats are more delicate than muscle meats and can deteriorate more quickly, so work quickly to put the pate into the jars and refrigerate the pate as soon as possible afterwards.

    Cooking instructions

    • Dice the onion
      Dice the onion and peel the garlic
    • Onions in Kerry Gold butter
      Add the onions to hot butter…any butter will give a good result, but the quality of the butter has a significant impact on how the final product will taste.
      I used Kerry Gold, which has a beautiful flavour, and is responsible for the vivid colour in this image.
    • Frying onions
      Fry the diced onion in hot butter.
    • Adding the livers
      Next, add the livers to the frying onions, be careful of spattering.
    • Add the garlic
      Add the garlic and the thyme.
    • Add the ice wine
      Cook until the liver has just lost it's redness, then add the ice wine to deglaze the pan.
    • Puree in blender
      Spoon the cooked ingredients into a blender or food processor fitted with the metal blade, and blend, adding the cream and sufficient warm/hot water to give a good consistency.
    • Chicken liver pate in jars
      Pour into jars. Keeps well in the freezer. I like to cover it with a thin layer of melted butter to prevent flavour loss.
    • Pate rosette
      This is delicious on baguette with a bit of tart jam, in this case, made from red peaches and amaretto, arranged in a rosette with a fresh cheese centre


    The ice wine used in this recipe was made by Tilman Hainle of First Leaf Estate Winery Consultants, formerly of Hainle Wineries, of which he was a founder, and also formerly of the acclaimed Working Horse Winery, from which the 2008 Pinot Noir ice wine came.
    Tried this recipe?Let us know how it was!

    About the ice wine

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