Chicken Liver Pate
User Reviews
5
Chicken Liver Pate
Description
This Chicken Liver Pate starts by optionally soaking trimmed, cleaned chicken livers in milk to soften their flavor. Shallots and garlic are sautéed in butter until translucent and golden. The livers, seasoned with thyme, salt, nutmeg, and black pepper, are cooked in the skillet until browned on the outside and slightly pink inside, preventing toughness. Brandy or cognac is added to deglaze the pan and impart traditional flavor.
The cooked mixture is transferred to a food processor along with remaining butter and heavy cream and blended until very smooth. This creates a creamy and rich texture with balanced depth from the herbs and brandy. The pate can be adjusted for seasoning before chilling.
This silky spread is ideal as an appetizer served on toasted bread or crackers. Its texture and flavor are refined, combining the mildness from butter and cream with the savory and slightly sweet notes of liver and brandy.
Ingredients
- 8 tablespoons butter divided, room temperature, unsalted, quality
- 2 shallot can substitute a small onion), peeled and chopped
- 2 cloves garlic , minced
- 1 pound chicken livers trimmed and cleaned (see blog post section "How to Prepare Chicken Livers", fresh
- 1 1/2 teaspoons thyme or 1/2 teaspoon dried, fresh leaves
- 2 tablespoons brandy optional but traditional for flavor, or cognac
- 3 tablespoons heavy whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg freshly ground
- 1/4 teaspoon black pepper freshly ground
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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