• Goose Liver Pate

Country-Style Chicken & Goose Liver Pate

By John Besh - - Jul 10, 2013

This is about the easiest, tastiest pâté I know. If you don’t have goose fat from roasting a goose, don’t worry. Butter works wonderfully as a replacement.

—From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing


Servings: 10
Prep Time: 15 minutes
Cook Time: 2 hours and 55 minutes
Total Time: 3 hours and 10 minutes


  • 2 cups goose and chicken livers
  • 2 eggs
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 tablespoon salt
  • 1 pinch ground white pepper
  • 1 1/2 cups hot goose fat and/or warmed butter


1. Preheat the oven to 300˚. Combine the livers, eggs, celery salt, garlic powder, onion powder, salt, and white pepper in a blender jar. While blending, pour the hot fat slowly into the mixture. Continue to blend until everything is incorporated and very smooth. Strain through a fine-mesh sieve into a pâté mold or baking dish

2. Set the baking dish into a larger pan filled with hot water to come halfway up the sides of the baking dish. Bake in this water bath for 30–45 minutes, until the pâté is set. Remove and refrigerate for about 2 hours before serving. Serve with thinly sliced toasts.