Chicken liver pate is a delicious recipe, especially for chicken lovers. Even if you don’t love to eat chicken, you can make it for your close ones who love to eat chicken. So, today I will share the perfect and simple way to make this delicious recipe.
This silky-smooth chicken liver pate is very simple and easy to make. Just take chicken livers, simmer them with a combination of spices such as garlic, thyme, and bay leaf, and blend them with butter in a food processor, and you are done.
Always serve it chilled; it can be used for up to 2 months when refrigerated with proper instructions.
You must prepare a few steps carefully; otherwise, it can give you a bad taste. But don’t worry, follow the below steps, and you will get tasty and perfect chicken liver pate ready in a few minutes. Before that, check out the other sauce recipes as well.
Other Sauce Recipes That You Can Try
- Raisin Sauce Recipe
- Wasabi Aiole Recipe
- Honey French Dressing Recipe
- Meuniere Sauce Recipe
- Cranberry Cream Cheese Dip Recipe
- Parsley Sauce Recipe
- Horseradish Sauce Recipe
- Fish Sauce Recipe
- Spicy Pudina Chutney Recipe
- Apple Chutney Recipe
What Equipment Will You Need To Make Chicken Liver Pate?
- Saucepan – Prepare the chicken liver pate in a saucepan until the livers are just pink.
- Food Processor – Grind the simmered mixture in a food processor until a puree is formed.
- Knife – Chop the onion and mince the garlic with a knife for the recipe.
- Wooden Spoon – Stir the simmered mixture with a wooden spoon.
- Ramekins – Ladle the pate into large ramekins and cover it before serving.
- Plastic Wrap – Cover the ramekins with plastic wrap and refrigerate until it becomes firm.
- Plate – Cover the saucepan with a plate to make sure the liver is cooked well.
How Much Time Will You Need To Make Chicken Liver Pate?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
What Ingredients Will You Need To Make Chicken Liver Pate?
- Chicken Livers – Pale chicken livers are often recommended for chicken liver pate because they have a milder flavor than the darker livers.
- Cognac – The cognac gives a luxurious flavor to it but you can choose to add wine or brandy instead of cognac.
- Unsalted Butter – Butter will add richness to the pate, thickening it.
- Water – Simmer the liver with water until it turns pink.
- Onion – Peel and chop onion to add sweetness with umami flavors to the pate.
- Garlic Clove – Finely chop garlic cloves to give the chicken liver pate an intense flavor.
- Thyme Leaves – Add chopped thyme leaves for an earthy, minty, and slightly lemony flavor.
- Bay Leaf – I have used bay leaves to add warm flavors to the pate.
- Kosher Salt – Sprinkle a pinch of salt while making the pate to enhance its flavor instead of making it salty.
- Freshly Ground Pepper – Black pepper will add a complex flavor profile of piney and citrusy notes to the chicken liver pate.
- Baguette Slices – Serve your prepared pate with toasted baguette slices.
Steps To Make Chicken Liver Pate
1. Simmer The Liver
Start by combining chicken livers, chopped onion and garlic, bay leaf, half a teaspoon of salt, and thyme in a medium saucepan. Now add water to it and bring it to a simmer.
Cover the saucepan, reduce the heat to low, and occasionally stir it until the livers are pink for three minutes. Remove the saucepan from the heat and let them cool for five minutes.
2. Puree The Liver
Remove the bay leaf from the saucepan, transfer the rest to a food processor, and add butter. Grind them until a puree is formed. Now add cognac, salt, and pepper and grind until completely smooth.
Now scrape the pate into large ramekins or in cups. Wrap it with a plastic sheet and refrigerate until it becomes firm.
Nutritional Information
| Calories | 103 kcal |
| Carbohydrates | 1 g |
| Protein | 5 g |
| Fat | 8 g |
| Cholesterol | 115 mng |
| Sodium | 78 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Calcium | 2 mg |
| Iron | 3 mg |
How Will Chicken Liver Pate Look And Taste Like?
This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they’re blended with butter in a food processor.
It has a mellower and richer flavor than deep-red ones. A little brandy with cream and a little more butter make it creamy. It’s best served chilled, and a little goes a long way because of its richness.
If you think you don’t like chicken liver pate, this is the dish that will likely change your mind. It’s rich and luxurious, silky and smooth, with sweetness from slow cooked onions and apple brandy. Stop making that face and try it!
Recipe Card
Chicken Liver Pate Recipe
Equipment
- Saucepan
- Food Processor
- Knife
- Wooden Spoon
- Ramekins
- Plate
- Plastic Wrap
Ingredients
- ½ pound Chicken Livers
- 2 teaspoons Cognac
- 1 ½ sticks Unsalted Butter
- ½ cup Water
- ½ small Onion (sliced)
- 1 small Garlic Clove
- ¼ teaspoon Thyme Leaves
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Pepper
- 2 slices Toasted Baguette
Instructions
- Combine chicken livers, onion, garlic, bay leaf, 1/2 teaspoon of salt, and thyme in a medium saucepan. Now add water and bring to simmer.
- Cover saucepan, reduce the heat to low and occasionally stir until the livers are just pink or for 3 minutes. Remove from the heat and let them cool for 5 minutes.
- Remove bay leaf and transfer the rest to a food processor and add butter. Grind them until a puree is formed. Now add Cognac, salt, and pepper and grind until completely smooth.
- Now scrape the pate into large ramekins or in cups. Wrap it with a plastic sheet and refrigerate until it becomes firm.
Video
Nutrition
Frequently Asked Questions (FAQs)
How to refrigerate chicken liver pâté?
Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
How to freeze chicken liver pâté?
Tightly wrap leftover pâté in plastic wrap and then place it in a layer of foil, a freezer- safe zipper bag, or an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw the pâté overnight in the refrigerator.
What is the difference between pate and terrine?
A pate is a smooth paste and should include at least some kind of liver. While a terrine has a coarser texture, often including chunks of meat, though these days you will find vegetarian ones as well.
How to avoid a grainy pate?
There are two main reasons for pate having a grainy texture. One is overcooking the liver, and the other is not making a smooth enough puree. In terms of cooking, the liver should cook and brown on the outside but still be pink on the inside. It only takes a couple of minutes, especially if you chop it up.
Conclusion
So it’s your turn to make this delicious recipe at your home. But don’t forget to tell your reviews in the comment section below. Till then, eat healthily and stay healthy.
