Chicken Liver Pate Recipe

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I enjoy making recipes that meld fancy tastes and simple techniques, and this chicken liver pâté is a good example. You sauté tender chicken livers with finely chopped shallots and garlic in unsalted butter, then enhance them with a splash of brandy or cognac and a touch of heavy cream.

Season it with fresh thyme, salt, pepper, and allspice, and you’ve got a luxurious treat that’s also high in protein and iron. Topped with chopped parsley and served with toast points, it offers an optional burst of freshness.

Ingredients

Chicken livers are a good source of protein and are rich in iron and vitamins, particularly vitamin A.

Butter, not salted: This is what is known as the leading source of richness and creaminess, and is the predominant fat so far as the batter is concerned.

Shallots: Tender and mild, with delicate onion flavor, they serve as a lovely way to enhance the subtle, sweet flavor of roasted vegetables.

Garlic: Yields a rich, satisfying, and concentrated taste; may also be a potent health booster.

Cognac or Brandy: Giving a finish that is rich and complex in flavor.

The addition of heavy cream yields a smooth, rich, and creamy texture.

Thyme Leaves, Fresh: An aromatic herb, it adds an earthy, lemony note.

Ingredient Quantities

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• 1 lb chicken livers
• 1/2 cup unsalted butter, divided
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup brandy or cognac
• 2 tbsp heavy cream
• 1 tsp fresh thyme leaves, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• 1 tbsp coarsely chopped fresh parsley for garnish (optional)

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Instructions

1. Start by giving the chicken livers a good rinse under cold water, and then dry them off well with paper towels.

2. In a large frying pan over medium heat, melt 1/4 cup of the unsalted butter. Stir in the finely chopped shallot, and sauté until it’s soft and translucent, about 3-4 minutes.

3. Add the minced garlic and cook for another minute, until you can smell it.

4. Add the chicken livers to the skillet and cook, stirring occasionally, until they are browned and cooked through—about 5 to 7 minutes.

5. Add the brandy or cognac, and let it stew for 1-2 minutes to let the alcohol cook off, scraping up any browned bits in the pan.

6. Add salt, freshly ground black pepper, fresh thyme, and ground allspice to the mixture. Stir well to combine.

7. Take the skillet off the heat and allow the mixture to cool for a bit. Pour the mixture into a food processor.

8. Add the rest of the 1/4 cup of unsalted butter and 2 tablespoons of heavy cream to the food processor. Process the mixture until it is smooth and creamy.

9. Move the smooth pâté to a serving dish or ramekin, smoothing the top with a spatula. Chill it in the refrigerator for at least an hour. This will allow the flavors to meld and the texture to firm up.

10. Before serving, you can optionally garnish it with coarsely chopped fresh parsley. Serve the chicken liver pâté with bread that is crusty, crackers, or as part of a charcuterie board. Enjoy!

Equipment Needed

1. Large frying pan
2. Food processor
3. Spatula
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Paper towels
8. Serving dish or ramekin
9. Refrigerator

FAQ

• Q: Can I use chicken livers from frozen?You can use frozen chicken livers, but make sure to thaw them completely in the refrigerator before cooking.
• Q: Is there a substitute for brandy or cognac?A: One can replace with a non-alcoholic choice like apple juice; one can even use a different spirit, like sherry or bourbon.
• Q: How long can I store the pate in the fridge?Pate can be kept in the refrigerator for as long as 5 days. But it must be in an airtight container.
• Q: Can I make this recipe without cream?A: You can either omit the cream for a firmer texture or substitute it for a dairy-free option like coconut cream.
• Q: Can I freeze the pate?Q: Can the pate be frozen for storage? If so, for how long? If not, what is the best way to store it?

  A: Yes, the pate can be frozen for storage. It can last in the freezer for up to 2 months. The best way to serve it after being frozen is to thaw it slowly in the refrigerator.

• Q: Should I rinse the chicken livers before using?It’s a good idea to rinse them under cold running water and pat them dry with paper towels to remove any impurities, a professional chef said.
• Q: How can I serve chicken liver pate?A: Accompany it with toasted bread, crackers, or vegetable sticks, and optionally decorate it with fresh parsley.

Substitutions and Variations

Duck livers can replace chicken livers for a more flavor-packed dish. Because duck livers are higher in fat than chicken livers, their flavor is much richer, and their texture is more tender.
1/2 cup unsalted butter, divided; can be substituted with ghee for a higher smoking point.
A substitute for 1 medium shallot is 1/2 small yellow onion, chopped finely.
Dry sherry can be substituted for brandy or cognac in amounts of 1/4 cup or less, with some flavor difference.
1/2 tsp dried thyme can be used in place of 1 tsp fresh thyme leaves.

Pro Tips

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