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Easy Chicken Liver Pâté
5 from 18 votes

Easy Chicken Liver Pâté

Easy Chicken Liver Pâté balances rich chicken livers with warm spices and brandy, creating a smooth and fluffy spread. The livers are gently pan-seared to maintain a tender interior before blending with cream and olive oil, resulting in a creamy texture with earthy notes. This pâté works well as an appetizer on toasted bread or crackers and benefits greatly from chilling to let flavors meld and firm the texture.

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

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

    Cup of Yum
  1. Use a sharp knife to remove the white connective tissue from the livers and pat them dry with paper towels.
  2. Sprinkle the cleaned livers with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice.
  3. 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.
  4. Transfer the cooked livers to your food processor’s bowl.
  5. 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.
  6. 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.
  7. 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

Serving 0.25recipe Calories 275kcal (14%) Carbohydrates 1g (0%) Protein 19g (38%) Fat 21g (32%) Saturated Fat 7g (35%) Sodium 365mg (15%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 275

% 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.