Our favorite Chicken Liver Pate
Chicken Liver Pate is simply the best. These are the top reasons why you should make it soon:
- the pate is creamy, thick, and it tastes absolutely amazing
- make it in a food processor or food chopper
- we love serving it with crunchy toasted buckwheat bread
- great for breakfast, snack, brunch, or appetizer, and perfect for holidays and special occasions
- gluten-free
Essential ingredients
In this Chicken Liver Pate, you can find easily accessible ingredients. Every ingredient plays a vital role in the recipe. You can find the whole recipe below. Here, we share a bit more information about the ingredients and substitutes.
Shallot - Besides onion, we're using shallot in this recipe, too, as it's sweeter and balances the chicken liver beautifully.
Chicken liver - remove the fat and tissue before using. When you're done with cooking, the liver should still be slightly pinky in the middle.
Cognac - adds sweetness and so much flavor. Don't worry, the alcohol evaporates, so you can serve this pate to people who don't drink alcohol, too. Use brandy or Port wine if you don't have cognac at home.
Heavy cream - will make the pate creamy, and it will balance the flavor.
Butter - first, it makes the pate more creamy and spreadable, and second, it serves as a protective layer to prevent the pate from drying out.
Storing and freezing
Feel free to store this chicken liver pate in two ways: in the fridge or the freezer for later use.
Keep the Chicken Liver Pate in the fridge for up to 3 days.
Feel free to freeze this pate. Add to an airtight container and seal it. Keep in the freezer for up to a month. Before serving, defrost at room temperature.
How to make Chicken Liver Pate at home (video)
Check this quick video to master making Chicken Liver Pate at home.
Next, try these delicious appetizer ideas
- Salmon Spread
- Avocado Spread
- Roasted Cherry Tomatoes with Whipped Ricotta
- Simple Charcuterie Board
- Fried Mozzarella Balls with Cherry Tomato Sauce
METHOD
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bread
Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Cut the bread into thin slices. Arrange on top of a large baking sheet lined with parchment paper in a single layer. Bake for 10 minutes or until crunchy.
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pate
Add butter to a pan and place over medium heat. Peel the onion and shallot and cut them into thin slices. Add to a pan along with chopped herbs. Sauté for 6 - 8 minutes over medium heat or until the onion is caramelized. Clean the chicken liver, trim any fat or connective tissue, and discard them. Increase the heat and add the chicken liver to the pan. Pan-fry for 3 - 4 minutes on high heat. Add the cognac and flambé, or cook for 1 minute for half of the liquid to evaporate. Remove from the heat. The liver should still be slightly pink in the middle.
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stir to combine
Transfer the mixture to a food processor. Add the heavy cream and season with salt, pepper, ginger, and allspice. Mix into a smooth mixture. Add the cubed butter and stir into a smooth mixture. Strain the pate through a sieve to get rid of any tissue and to get a creamy, smooth pate.
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rest
Add the chicken liver pate to a serving bowl—and place in the fridge for 15 minutes for the pate to harden a little bit. Pour the melted butter on top and return to the refrigerator for 4 - 6 hours or overnight. Optionally freeze the pate for up to a month.
