The secret ingredient in this chicken liver pate is one you would never guess. Martha Stewart’s Chicken Liver Pate is a smooth, rich spread made with seared chicken livers, butter, olive oil, onion, thyme, cayenne, and a grated carrot that adds just enough natural sweetness to balance the richness, all done in 30 minutes.
This chicken liver pate recipe is one of Martha Stewart’s best appetizer recipes for holidays and dinner parties. I make it in the fall and winter when I want something on the table that looks like I spent hours on it but actually took half an hour. It is smoother than most chopped chicken liver recipes but not as fussy as a traditional French pate. Pulse it in a food processor, let it cool, serve it with crackers, and watch it disappear.
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Why You Will Love This Chicken Liver Pate:
- The carrot changes everything: I mentioned the grated carrot and I need to stress how much it matters. It adds a subtle sweetness that takes the edge off the liver flavor without making it taste like dessert. I almost left it out the first time because it seemed odd and I am glad I did not.
- 30 minutes from start to table: Onion and carrot cook for 15 minutes, livers sear for 6, then everything goes in the food processor. I have spent longer deciding what to order for delivery than it takes to make this pate.
- People who say they hate liver eat this: I have served this to friends who swear they do not like liver and they cleaned the bowl. The carrot, thyme, and cayenne mask the intensity enough that it tastes rich and savory instead of livery. I do not always tell people what it is until after they ask for the recipe.
Chicken Liver Pate Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 1 large carrot, grated on the large holes of a box grater
- 1 teaspoon fresh thyme, leaves
- 1/8 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 pound chicken livers, rinsed and trimmed
- Toasts or crackers, for serving
How To Make Martha Stewart Chicken Liver Pate
- Cook the onion: In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add the onion and cook, stirring occasionally, until golden, about 10 minutes.
- Add the carrot and spices: Add the grated carrot, thyme, and cayenne. Season with salt and pepper. Cook, stirring occasionally, until the carrot is tender, about 5 minutes. If the mixture is dry or beginning to overbrown, add up to 2 tablespoons water. Transfer the mixture to a food processor.
- Sear the livers: Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons butter and 1 tablespoon oil. Pat the livers dry with paper towels. Season with salt and pepper. Add to the skillet and cook until golden brown on all sides and cooked through, about 6 minutes.
- Process until smooth: Transfer the livers to the food processor with the vegetable mixture. Pulse, scraping down the sides as needed, until the mixture is mostly smooth. Season to taste with salt and pepper.
- Cool and serve: Let the pate cool to room temperature. Transfer to a small serving bowl and serve with toasts or crackers.
Recipe Tips
- Pat the livers completely dry: Martha says paper towels and she means it. Wet livers steam instead of searing and you lose the golden brown crust that gives the pate depth. I rushed this step once and the livers turned grey instead of golden.
- Do not over-process: Martha says “mostly smooth” and that is the right call. Some texture is good. I went too far once and it turned into something closer to baby food. You want it spreadable but not completely pureed.
- The carrot is not optional: It sounds strange in a pate but the natural sweetness rounds out the livery flavor. I skipped it once to test and the pate was sharper and harder to eat. The carrot is what makes this version approachable.
- Serve at room temperature: Cold pate straight from the fridge is stiff and the flavor is muted. I pull it out about 20 minutes before guests arrive and the difference in texture and taste is dramatic.
What I Learned About Making Pate
I was honestly nervous the first time I made this. Chicken livers are not something I grew up cooking and I did not know what to expect. But the whole thing is done in one skillet and a food processor, and the result tasted like something from a French bistro. The cayenne is barely there but it matters. Without it the pate tastes flat.
- I serve it with cornichons and grainy mustard on the side. Not in the recipe but the tang cuts through the richness perfectly.
- I have spread it on sandwiches with arugula and Dijon and it is one of the best lunches I make for myself.
Martha mentions this recipe came from a reader in Brooklyn and I think that is why it works. It is not trying to be a fancy French pate. It is homemade, straightforward, and the carrot trick is the kind of thing a real home cook would figure out. I trust recipes like that more than the complicated ones.
What Goes Well With This Chicken Liver Pate
I set it out with a basket of toasted sourdough slices and a box of water crackers. That is usually all it needs. If I am putting together a full appetizer spread, I add a cucumber salad for something cold and fresh next to the richness of the pate.
For a holiday table, I pair it with cornbread cut into small squares. The slight sweetness of cornbread echoes the carrot in the pate and they go together better than you would think.
How To Store Leftovers
Press plastic wrap directly onto the surface of the pate to prevent a skin from forming. Store in the fridge for up to 4 days. The flavors actually develop overnight, so I often make it a day ahead. I would not freeze it because the texture changes and it becomes grainy after thawing.
Take it out of the fridge 20 minutes before serving to let it come back to room temperature. The texture softens and the flavor opens up. I eat leftover pate on toast with coffee in the morning, which I know sounds strange but it works.
FAQs
- Is this the same as chopped chicken liver? It is similar but smoother. Chopped liver is typically mashed with a fork and left chunky. Martha’s version pulses in a food processor until mostly smooth, which gives it more of a French pate texture. The carrot and thyme also set it apart from traditional Jewish-style chopped liver.
- Can I make this ahead? Yes, and I actually recommend it. The flavors develop in the fridge overnight. I make it the day before a dinner party every time. Just bring it to room temperature before serving so the texture and flavor are at their best.
- What if I do not like liver? This recipe is specifically designed to be approachable. The carrot adds sweetness, the thyme adds earthiness, and the cayenne adds warmth. I have served it to people who said they hate liver and they went back for seconds without knowing what it was.
- Can I add brandy or cognac? Martha does not include it in this recipe but a tablespoon of brandy deglazed in the pan after the livers would fit right in. I have tried it and the alcohol burns off quickly and adds another layer. It is not necessary but it is a nice upgrade if you have a bottle open.
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Nutrition Facts
(1 serving, makes 2 1/2 cups, serves 8)
- Calories: 130
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 250mg
- Total Carbohydrates: 5g
- Protein: 10g
Martha Stewart Chicken Liver Pate Recipe
Description
The secret ingredient in this chicken liver pate is one you would never guess. Martha Stewart’s Chicken Liver Pate is a smooth, rich spread made with seared chicken livers, butter, olive oil, onion, thyme, cayenne, and a grated carrot that adds just enough natural sweetness to balance the richness, all done in 30 minutes.
This chicken liver pate recipe is one of Martha Stewart’s best appetizer recipes for holidays and dinner parties. I make it in the fall and winter when I want something on the table that looks like I spent hours on it but actually took half an hour. It is smoother than most chopped chicken liver recipes but not as fussy as a traditional French pate. Pulse it in a food processor, let it cool, serve it with crackers, and watch it disappear.
Ingredients
Instructions
- Cook the onion: In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add the onion and cook, stirring occasionally, until golden, about 10 minutes.
- Add the carrot and spices: Add the grated carrot, thyme, and cayenne. Season with salt and pepper. Cook, stirring occasionally, until the carrot is tender, about 5 minutes. If the mixture is dry or beginning to overbrown, add up to 2 tablespoons water. Transfer the mixture to a food processor.
- Sear the livers: Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons butter and 1 tablespoon oil. Pat the livers dry with paper towels. Season with salt and pepper. Add to the skillet and cook until golden brown on all sides and cooked through, about 6 minutes.
- Process until smooth: Transfer the livers to the food processor with the vegetable mixture. Pulse, scraping down the sides as needed, until the mixture is mostly smooth. Season to taste with salt and pepper.
- Cool and serve: Let the pate cool to room temperature. Transfer to a small serving bowl and serve with toasts or crackers.
Notes
- Pat livers completely dry: Wet livers steam instead of searing. You need that golden brown crust for depth of flavor.
- Do not over-process: Pulse until mostly smooth. Some texture is good. Too far and it turns into baby food.
- The carrot is not optional: It adds natural sweetness that rounds out the livery flavor and makes the pate approachable.
- Serve at room temperature: Pull it out 20 minutes before serving. Cold pate is stiff and the flavor is muted.