Chicken Liver – Bacon Paté

Liver pate spread on slices of french bread, topped with sliced green onions. Jar of pate alongside. Brown plate and fancy knife resting on dark gray surface.

This is a great recipe for getting people to try chicken liver, thanks to its new best friend, bacon!  

Spread it on crackers or crostini and serve with some celery sticks and sliced radishes as a refreshing counterpoint.


  • 1 lb chicken livers, rinsed/dried and connective tissues removed 
  • ½ lb bacon 
  • 4-5 garlic cloves 
  • 2 ¼ tsp dried rosemary 
  • 2 ¼ tsp dried thyme 
  • ½ tsp salt 
  • 1/3 cup bacon grease/butter 
  • Herbs for garnish 


Cook bacon until crisp, pour bacon grease into a measuring cup. 

Sauté garlic for a few minutes over medium heat in the same pan (with a little bacon grease still in there). 

Add chicken livers, rosemary and thyme. Cook until livers are no longer pink in the center. Remove all from pan to cool. 

Add enough butter to measuring cup with bacon grease to equal 1/3 cup. 

Add 1/3 cup fat, salt, bacon and liver mixture to a food processor, reserving some of the bacon for garnish (optional). Process until it forms a paste. Transfer to a bowl, garnish and serve immediately with crackers, crostini or veggies. 

If not serving right away, store paté in fridge and let warm to room temperature before serving.