Chicken liver pate can be frozen for up to six months. It is best to first wrap the chicken liver pate in cling film before freezing.
Chicken liver pate is made in a variety of different ways. The Ukrainian and Russian methods of making pate differ from the way pates are made in Western European countries in that the chicken livers are cooked separately and then added to the rest of the ingredients. Chicken liver pate is made from chicken livers, butter, garlic, onions, either wine or brandy, salt, pepper and thyme. Some recipes call for an Italian dried ham as well.