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Chicken Liver Pâté with Thyme and Brandy
5 from 6 votes

Chicken Liver Pâté with Thyme and Brandy

Our Chicken Liver Pâté with Thyme and Brandy is rich, luxurious, silky and smooth. With sweetness from slow cooked onions, apple brandy and sherry. Stop making that face and try it! Our favorite chicken liver recipe will convert even the non-liver-lovers.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 2 cups
Course: Appetizer
Cuisine: French, Israeli

Ingredients

  • 1 lb chicken liver
  • 2 tablespoons duck fat or use butter
  • 4-6 tablespoons butter divided, at room temperature
  • 1 Spanish onion chopped (about 2 cups, large
  • 1 teaspoon kosher salt plus more, to taste
  • black pepper freshly ground, to taste
  • 2 teaspoons thyme finely chopped
  • 1/4 cup apple brandy Calvados or Applejack
  • 2 tablespoons dry sherry
  • 2 tablespoons clarified butter melted (optional, 1/4 cup
  • 3 thyme optional, sprigs
  • 1 tablespoons pink peppercorns optional

Instructions

    Cup of Yum
  1. Trim the livers of any excess fat and tough connective tissue. Dry them very well and set aside on a layer of paper towels.
  2. In a large skillet over medium heat, melt the duck fat (or 2 tablespoons of butter). Add the liver in a single layer (do two batches if necessary) and cook until they are beginning to brown (3-4 minutes). Turn them and cook until the livers are just barely pink inside (2-3 minutes), Don't cook them too long or they'll be dry. Remove them to the bowl of a food processor.
  3. Add the onions and thyme, season with salt and pepper, and cook over medium heat, stirring occasionally, until onions are very soft and lightly brown at the edges, about 7 to 10 minutes.
  4. Remove the pan from the heat, and pour the brandy and sherry into the skillet. Put back on the heat and simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid is mostly evaporated, and alcohol is cooked off, about 3 minutes, then transfer to the liver mixture in the processor. Process until mixture is very smooth, scraping down the sides of the bowl as needed.
  5. With the processor running, add softened butter one tablespoon at a time until the mixture is very smooth and creamy. It may seem loose but it will stiffen up in the fridge. Taste for seasoning and add more salt and pepper to taste*. Pack into small jars or ramekins and smooth tops with a spatula or knife. When it's cool enough, cover with plastic wrap, pressing the film directly against the surface of the pâté.
  6. For longer storage, pour enough clarified butter to cover the top of each ramekin and add a decorative thyme sprig, and a few pink peppercorns, if desired. Chill until the butter is firm and cover with plastic wrap or a lid.

Notes

  • When food is warm you taste salt a lot more than when cold, so season a little more aggressively than you think you'd need to.
  • You can soak the livers overnight in milk if you want to give the pâté a milder flavor. Just make sure to dry them very well before sautéing.
  • You can substitute regular brandy, cognac or even marsala wine.
  • For the best flavor, refrigerate overnight before serving. Let soften at room temperature for about 30 minutes before serving.
  • Pâté will keep refrigerated for up to one week, or up to two weeks with the clarified butter seal.