Backyard Chicken Liver Pâté

Serves: up to 1 | Cooking time: 15 minutes

Developed by Chef Marco Canora, exclusively for Farmer Focus!


  • 2 medium sized yellow onion (diced)

  • 1 pound fresh chicken livers (remove any veins, sinew or fat)

  • 4T olive oil

  • 2 large sprigs of fresh Sage leaves (from Jeffersons backyard herb garden)

  • ½ sherry wine for deglazing.


  1. Heat a black cast iron on grill.

  2. Add 2T evoo

  3. Add chopped onions and sage sprigs to pan, season with salt and pepper to taste.

  4. Sauté, stirring every 10 minutes until onion are slightly browned and translucent

  5. (this will take approximately 30-35 minutes depending on the level of heat on your grill)

  6. once done scrape onions on to a plate with a rubber spatula.

  7. In same cast iron add remaining 2 T of evoo.

  8. Once the oil is hot enough to give off tiny wisps of smoke add the livers and sauté for 7-10 minutes, getting some brown coloring on both sides of the livers., season with salt and pepper to taste.

  9. Add cooked onions back to the pan with the livers

  10. Pour sherry wine into pan and shake until it evaporates, this should happen quickly as your pan should be very hot at this point.

  11. Pour content onto a large cutting board and hand chop to preferred consistency, for a smoother pate process in a food processor.

  12. Serve hot with grilled bread.

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