Easy Chicken Liver Pâté

Name: Easy Chicken Liver Pâté
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 1 pound chicken livers; 3 tablespoons olive oil; ¼ cup brandy; ¼ cup heavy cream; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried thyme; ⅛ teaspoon allspice

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
275 kcal
Course
Appetizer
Cuisine
French

Easy Chicken Liver Pâté

Winston Campbell

Report

This well-seasoned chicken liver pâté is made with olive oil. It's wonderfully rich and flavorful and surprisingly easy to make

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound chicken livers
3 tablespoons olive oil extra-virgin, divided
¼ cup brandy
¼ cup heavy cream
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme
⅛ teaspoon allspice

Add to Shopping List

Instructions

Use a sharp knife to remove the white connective tissue from the livers and pat them dry with paper towels.
Sprinkle the cleaned livers with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice.
Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the seasoned livers. Cook them, turning frequently, until browned on the outside and barely pink in the center, 5-7 minutes.
Transfer the cooked livers to your food processor’s bowl.
Add the brandy to the skillet. Use it and a heat-resistant rubber spatula to scrape any bits stuck to the bottom of the skillet. Cook on high until it’s reduced to 3 tablespoons, about 1 minute. Turn the heat off. Use the spatula to transfer the skillet contents to the food processor.
Add the heavy cream and 2 more tablespoons of olive oil to the food processor. Cover and process on high until the mixture is smooth, light, and fluffy, 1-2 minutes, stopping once to scrape the sides and bottom with a spatula.
Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving.

Notes

The CDC recommends cooking chicken livers to 165°F, which is well done.
Chicken livers will splatter and even burst if added to a too-hot pan. So make sure to use medium heat and don't wait too long before adding the livers to the pan.
You can replace the onion powder with ¼ cup of minced shallots or onions, cooked with the livers. You can also replace the olive oil with butter.
Don't try to eat the pâté as soon as it's ready! It's not good when it's still warm. It needs time to rest - at least 2 hours in the fridge. It's best to make it a day ahead and refrigerate it overnight. This helps firm up its texture and ensures that the flavors are melded. If refrigerating overnight, remove the pâté from the fridge 30 minutes before serving.
You can keep the pâté in the fridge, in an airtight container, for up to three days. Remove it from the fridge 30 minutes before serving so that it's not refrigerator-cold.