Yeak Pâté

Servings: 4 • Prep time: 15 mins • Cook time: 20 mins • Total time: 35 mins


  • 1 Lb chicken liver
  • 2 C Milk
  • 1 T Butter
  • ½ C Onion, diced
  • 1 T Garlic, minced
  • 1 t Coriander seeds
  • 2 Bay Leafs
  • 1 T Salt
  • 2 T Pepper
  • ½ C White Wine
  • ¼ Lb Butter, cut into fourths


  1. In a bowl, combine the chicken liver and milk, let it soak for 2 hours or over night in the refrigerator.
  2. In a sauté pan over medium-high heat, melt 1 tablespoon of butter.
  3. Stir in onions and garlic, and cook for 5 to 10 minutes or until onions begin to brown around the edges
  4. Drain the chicken livers and discard the milk.
  5. Add chicken liver to sauté pan along with coriander seeds, bay leafs.
  6. When livers are about done, add white wine to the pan and deglaze
  7. Continue cooking until the wine has reduced out of the pan
  8. Allow the mixture to cool for 20 minutes or until it reaches room temp, remove bay leafs
  9. Add mixture to blender, blend on high, and add salt and pepper. Gradually add butter into the blender.
  10. Place pate into a mason jar, and allow it to cool in the refrigerator, serve when ready.