How Long will Chicken Liver Pate Last in the Fridge?

Whether making your chicken liver pate or buying a box, you’re probably wondering how long it will last in the fridge. If you’re lucky, you can keep it in the refrigerator for a couple of weeks before it spoils. But if you don’t want to eat the same thing repeatedly, you may want to freeze it for up to six months.

When freezing, it’s important to use the correct technique to reduce the risk of bacterial contamination. You can freeze your plate in smaller portions or a full loaf. If you have the room, it’s best to freeze it in a large, airtight container.

Chicken Liver Pate

What is Chicken Liver Pate?

Fresh chicken livers are cooked in a garlicky brandy-infused butter sauce and puréed to a creamy, spreadable consistency to make chicken liver pâté, a rich, silky-smooth appetizer. This well-known appetizer, pâté de foie de volaille in French, is cooked using chicken offal, a common component of traditional French cuisine.

Pâté is a more mousse-like spread with a subtly meaty flavor than a terrine, which has chunkier meat. This deceptively elegant pâté will impress your guests at your next wine-fueled dinner party. It is typically served on crostini or as part of a charcuterie board with slices of crusty bread or crackers.

How Long will Chicken Liver Pate Last in the Fridge?

The pâté can be refrigerated for up to a week or frozen for up to two months by covering it with a thin layer of melted butter and wrapping it in plastic.

Chicken liver pate can be frozen for about three months.

It’s crucial to freeze any meat-based pate as soon as possible after making it to guarantee that it stays fresh and safe to eat later.

Following the preparation of your chicken liver pate, it should stay fresh in the refrigerator for 3–4 days before needing to be frozen.

For approximately three months, chopped liver pate can be frozen. Although it may lose some of its texture when frozen, it is still completely safe to eat.

What is the Freezing Instruction for Chicken Liver Pate?

Shop-bought pate should be wrapped in cling film and put right in the freezer if you want to freeze it. There isn’t much else to say.

However, if you’ve spent a lot of time in the kitchen making your pate, here’s how to freeze it without a mess:

If you’ve produced a sizable batch of pate, it’s a good idea to divide it into portions before freezing it. Your portioned pate should be placed on top of a greaseproof paper-lined tray.

Cover with Cling Film and Freeze: Wrap the trays with cling film before freezing them for two to three hours. Your chicken liver plate should be completely frozen before removing the tray from the freezer.

Wrap Each Piece: Since your pate sections are now hard, it is simple to wrap each with cling film. Since you don’t want air to contact the pate, we advise wrapping them twice to prevent freezer burn.

Place Each Individual Pate Portion Into a Box and Freeze: Put each pate portion into a freezer-safe box. Don’t stack them on top of one another if there is room. Instead, spread them out flat with space between them to prevent sticking.

Label and Freeze: Write the date you made the pate and when to utilize it on the box.

How can Chicken Liver Pate be Defrosted?

The night before using it, remove the chicken liver pate from the freezer to begin defrosting. The part you require can be taken from the freezer and put in the refrigerator on a shelf while it is still wrapped.

It will have perfectly defrosted by the time you need it the following day, and you may eat it just as though it had just been prepared.

Don’t freak out if you had a nightmare and neglected to take your pet out the previous night. Place your wrapped and bagged pate in a dish filled with room temperature water if you plan to use it within a few hours.

This will expedite the defrosting of your chicken liver pate, but it won’t be fast and will spare you some embarrassment at the dinner table.

What are the Tips for Making Chicken Liver Pate?

You’ll be guided through the organ-preparation process by these easy suggestions.

Liver Soaking

The strong flavor of the livers will be mellowed by soaking them in milk before making the pâté. If you want a pâté with a gentler, more refined flavor, soak the livers in milk for one to two hours before draining and slicing.

Steer Clear of Gritty Pâté

A gritty pâté is most usually the result of overcooked livers. Make sure to boil the livers until barely browned before blending for a smooth, velvety texture. You can go above and above by putting the puréed mixture through a small filter to eliminate any remaining chunks for an exceptionally smooth pâté.

Maintain Appropriate Pâté Storage

It’s crucial to carefully preserve the leftover pâté with a protective coating of fat if you won’t be eating it right away. Before putting the pâté in the refrigerator, top it with two tablespoons of melted butter, lard, or clarified butter, which will solidify when chilled. The pâté will keep in the fridge for at least a week with the butter layer; without it, it is advisable to use the spread within one to two days.

What are the Top Sides Dishes to Pair with Chicken Liver Pate?

In general, chicken liver pate is not typically served as a single main entrée but as an ingredient or component of a meal.

Here are a few suggestions typically presented with chicken liver pate to improve and bolster your meal.

1. Delicate Baguettes

A cornerstone of French cuisine is baguettes.

They are created with wheat, water, yeast, and salt and are the purest type of bread.

They are thus light in texture and nearly fluffy in substance.

They are, therefore, ideal for dipping into the mouthwatering chicken liver pate.

2. Toasted Bread in Slices

Most of the bread is an excellent way to absorb the additional flavor in your pate.

Choose sliced white bread that may be served hot or cold because it should be simple to eat.

When serving bread with chicken liver pate, try toasting it before applying the paste.

3. Canned Cucumber

A common addition to chicken liver pate is cucumber.

Since cucumber is an excellent fiber and vitamin C source, it is a nutritious addition to your dinner.

There is nothing that can compare to its crispiness and incredibly reviving flavor.

Additionally, pickling cucumbers are a tasty technique to preserve the vegetable and give it a lovely tang.

It creates an excellent combination with chicken liver pate.

Why your Chicken Liver Pate is Grainy?

When the liver is overdone, when the pâté isn’t strained through a tamis or mesh sieve, and when there isn’t enough fat—such as butter, schmaltz, pork fat, or duck fat—in the recipe, the chicken liver pâté comes out gritty. When the liver is cooked on the stovetop as opposed to when the pâté is baked in the oven in a water bath, coarse liver pâté is more typical.

Whether making some liver and onions or a chicken liver pâté, overcooking the liver makes it very unpleasant to eat. But it appears that headlines like this one from The Daily Mail—Why chicken liver pate might be the riskiest dish at a dinner party: People have been driven oppositely as food poisoning rates climb due to the “undercooking” trend. However, should we err on the side of overcooking liver rather than undercooking it to the point of poisoning dinner guests? with blurry outcomes?

What are the Side Effects of Consuming Chicken Liver Pate?

Although chicken liver pate is healthy, some risks are associated with consuming it. Even if you enjoy eating chicken liver pate, you should only consume limited amounts of it, according to the Academy of Nutrition and Dietetics. Chicken liver pate is highly high in cholesterol and vitamin A. It is not advised to consume chicken liver pate excessively or daily. Instead, it’s preferable to have liver only a few times per week and keep quantities to 3 ounces.

Cholesterol Content in Chicken Liver Pate

Since chicken liver pate is a substantial source of cholesterol, consuming chicken liver, beef liver, or other types of the liver may cause your blood cholesterol levels to increase. The USDA states that although the connection between dietary cholesterol and blood cholesterol is complicated and needs further study, eating habits with low cholesterol are linked to a lower risk of heart disease.

Poisoning by Vitamin A

The high vitamin A content of chicken liver pates, such as beef or chicken, is another drawback. When it comes to vitamin A, there is no such thing as too much of a good thing since excessive amounts of this substance can be hazardous.

The Office of Dietary Supplements (ODS) describes vitamin A as a fat-soluble nutrient necessary for normal eyesight and reproduction. The heart, kidneys, and lungs, among other organs, all depend on vitamin A to function properly. The Journal of Clinical Medicine reported a study from September 2018 that found vitamin A also helps with immunity.

Reference: A continuous common-source outbreak of campylobacteriosis associated with changes to the preparation of chicken liver pâté

The restaurant employed a different method of cooking the pâté between December 1 and December 21 at 1.30 p.m. Following this time, no incidents were reported at the restaurant. The length of the outbreak implied a constant source. In Scotland, this is the first known continuous source outbreak of Campylobacter. The most likely source of the infection was chicken liver pâté. This epidemic is an example of the dangers of eating undercooked food containing Campylobacter.


Whether you are making pate for a holiday or a New Year’s Eve party, or you want to stock up your freezer, you need to know how to store it. Pate can last up to a week in your refrigerator and up to two weeks in your freezer, but it’s important to keep it in a freezer-safe container or bag. Using the proper freezing methods will prevent bacterial contamination and food-borne illnesses.

When freezing meat-based pate, ensure to freeze it as soon as possible after preparation. If you aren’t freezing the entire block, you can portion it. You should also wrap the pate individually and use a freezer-safe bag or wrap to prevent it from freezer burn.