Easy Chicken Liver Pâté
User Reviews
5
Easy Chicken Liver Pâté
Description
Easy Chicken Liver Pâté combines seasoned chicken livers cooked over medium heat until browned but still slightly pink inside with a quick brandy reduction. After cooking, the livers and reduction are processed with heavy cream and olive oil to create a light, creamy spread. The seasoning includes garlic powder, onion powder, dried thyme, and allspice, offering a subtle complexity. The final texture is smooth and fluffy, perfect for spreading. Chilling the pâté for at least two hours, ideally overnight, enhances the flavor integration and firms the texture for easier serving. This recipe yields a pâté that is rich yet balanced, suited for small servings or entertaining.
The moderately spiced liver spread pairs well with bread or crackers, making a traditional appetizer or snack. Resting the pâté before serving avoids the less appealing warm texture and strengthens flavors.
To maintain freshness, store the pâté in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature about 30 minutes before serving for the best texture and flavor release.
Ingredients
- 1 pound chicken liver
- 3 tablespoons olive oil extra-virgin, divided
- ¼ cup brandy
- ¼ cup heavy cream
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon thyme dried
- ⅛ teaspoon allspice
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
- Cook chicken livers over medium heat to prevent splattering and bursting; avoid high heat and add livers promptly to the pan.
- Substitute onion powder with ¼ cup minced shallots or onions sautéed with the livers if preferred.
- Butter can be used instead of olive oil for cooking and blending.
- Refrigerate the pâté for at least 2 hours or overnight to firm texture and meld flavors; remove from fridge 30 minutes before serving.
- Store pâté in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 275kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Sodium | 365mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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