Chicken Liver Pate Recipe
This chicken liver pâté transforms tender livers, aromatic herbs, and butter into a silky, indulgent spread perfect for toast, crackers, or a sophisticated appetizer.
Servings: 1 cups
Equipment
- Skillet
Ingredients
- 10 tablespoons butter unsalted and softened plus 2 tablespoons
- 1 small garlic clove
- ½ pound chicken livers
- 1 sprig rosemary
- 1 sprig sage
- 1 ounce bacon unsmoked and finely chopped - (pancetta if you can find it)
- salt and freshly ground pepper to taste
- ½ onion
- 1 tablespoon Port
- 1 tablespoon cognac
- 1 teaspoon white truffle paste you can substitute ¼ teaspoon white truffle oil
- 1 loaf Italian bread sliced thin and toasted
- 2 tablespoons oil to make the Crostini
Instructions
Prep the Livers
- Trim any visible connective tissue or green/yellow bits from the chicken livers.
- Pat them dry with paper towels. Removing moisture ensures a smooth, non-grainy pâté.
- Tip: Soak the livers in milk for 30–60 minutes to mellow the flavor and reduce bitterness.
Saute Aromatics
- Heat butter (or rendered fat) in a skillet over medium heat.
- Add shallots, garlic, and herbs, cooking until fragrant and softened, about 2–3 minutes.
- Tip: Avoid browning the aromatics; you want gentle sweetness, not caramelized or bitter notes.
Cook the Livers
- Add the livers to the pan and cook for 3–5 minutes, turning occasionally, until the outside is golden but the centers are still slightly pink.
- Tip: Overcooked livers become dry and grainy, so remove from heat when just cooked through.
Deglaze (Optional)
- Splash in cognac, brandy, or dry sherry. Let it sizzle for 30 seconds to lift flavors from the pan.
- Tip: Alcohol adds depth but cooks off, so you get flavor without harshness.
Blend to Perfection
- Transfer the livers and aromatics to a food processor or blender. Add softened butter and a pinch of salt and pepper.
- Blend until completely smooth and creamy.
- Tip: Blend while warm for an ultra-silky texture. For extra luxury, pass through a fine mesh sieve before chilling.
Chill
- Spoon the pâté into a serving dish or ramekins. Smooth the top, cover, and refrigerate for at least 2 hours.
- Tip: Flavors deepen as it chills, making it even richer the next day.
Serve
- Spread on toasted baguette slices or crackers. Garnish with cornichons, fresh herbs, or a tiny drizzle of extra butter.
- Tip: A little goes a long way—this pâté is decadent, so serve in small, elegant portions for maximum impact.