Chicken Liver Pate
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5.0
78 reviews
Excellent
Chicken Liver Pate
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Made after traditional French fashion, this Chicken Liver Pate (Pâté de Foie de Volaille) is rich, creamy, and deliciously indulgent. Perfect for entertaining, it will add a touch of class to your dinner party or special gathering.
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Ingredients
- 8 tablespoons quality unsalted butter , divided, room temperature
- 2 shallots , (can substitute a small onion), peeled and chopped
- 2 cloves garlic , minced
- 1 pound fresh chicken livers , trimmed and cleaned (see blog post section "How to Prepare Chicken Livers")
- 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons brandy or cognac (optional but traditional for flavor)
- 3 tablespoons heavy whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground black pepper
Instructions
- Optional: To take some of the edge off the livers and make them milder in flavor, soak the livers in a bowl of milk for one hour, drain, rinse and pat dry, then proceed with the recipe.In a large skillet, melt 2 tablespoons of butter over medium heat, add the shallot and garlic and sauté until softened and lightly golden, about 5 minutes. Add the chicken livers, thyme, and spices to the skillet and cook the livers until they are browned on the outside and just slightly pink on the inside, about 3-4 minutes per side. Be careful not to overcook them or they will become tough. Add the brandy or cognac, and deglaze the bottom of the pan, scraping up any browned bits. Let it simmer for one minute.
- Transfer the contents of the skillet to a food processor or high-powered blender and add the remaining butter and the heavy cream. Process or blend until very smooth and creamy. Add more salt and pepper to taste and, if adding any more, pulse/blend the mixture again. (If you'd like to take the additional step for an even smoother texture, press the mixture through a fine-mesh sieve.)
- Transfer the pate to ramekins or a serving dish. To prevent oxidation and preserve color you can pour a thin layer of melted butter over the top to create a seal until ready to use.Cover and refrigerate the pate for a few hours, preferably overnight, to give the flavors adequate time to meld and to allow the pate to fully set. When ready to serve, remove the pate from the fridge about 30 minutes before serving to allow it to come to room temperature. See "How to Serve Chicken Liver Pate" in blog post for serving and garnishing ideas.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
2g
(1%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
186mg
(62%)
Sodium
281mg
(12%)
Potassium
133mg
(4%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
5386IU
(108%)
Vitamin C
9mg
(10%)
Calcium
14mg
(1%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 186mg | 62% |
| Sodium | 281mg | 12% |
| Potassium | 133mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 5386IU | 108% |
| Vitamin C | 9mg | 10% |
| Calcium | 14mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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