Description
This creamy and easy Chicken Liver Pate recipe is a smooth and rich spread made from sautéed chicken livers, butter, garlic, shallots, and fresh thyme, blended with cream for an indulgent appetizer. Perfect for serving with crusty bread or crackers, it delivers a savory depth of flavor and a silky texture that is sure to impress at any gathering.
Ingredients
Chicken Liver Pate Ingredients
- 8 oz Chicken livers (or duck or goose livers)
- 6 tbsp Unsalted butter (softened)
- 2 cloves Garlic (minced)
- 1 medium Shallot (minced)
- 1 tbsp Fresh thyme
- 1/2 tsp Sea salt (or more to taste)
- 1/2 tsp Black pepper (or more to taste)
- 1/2 cup Water
- 2 tbsp Heavy cream
Instructions
- Trim the livers: Carefully remove the white connective tissue from the chicken livers to ensure a smooth texture in the final pate.
- Sauté aromatics: Melt 1 tablespoon of butter in a skillet over medium heat, then add the minced garlic and shallots. Cook for about 1 minute until fragrant, being careful not to brown them.
- Cook livers: Add the chicken livers, fresh thyme, sea salt, black pepper, and water to the skillet. Increase heat to bring the mixture to a simmer. Once simmering, reduce heat to low, cover with a lid, and cook for 4-8 minutes, stirring occasionally, until the livers are lightly browned on the outside but still slightly pink inside.
- Rest livers: Turn off the heat and keep the pan covered for 5 minutes to allow the livers to finish cooking gently. Then drain any excess liquid from the pan.
- Blend the pate: Transfer the cooked liver mixture to a blender or food processor. Puree the mixture, gradually adding the remaining butter and heavy cream until the texture is smooth and creamy. Season with additional sea salt and black pepper to taste, blending to combine.
- Chill: Spoon the pate into ramekins, then tightly cover each with plastic wrap pressed directly onto the surface to avoid air exposure. Secure the wrap with rubber bands and refrigerate for 4-6 hours or overnight until firm and set.
Notes
- For a richer flavor, duck or goose livers can be used as a substitute for chicken livers.
- Adjust the seasoning at the blending stage to achieve your preferred salt and pepper balance.
- Serve the pate chilled or at room temperature with toasted baguette slices or crackers.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- For extra smoothness, strain the blended pate through a fine mesh sieve before chilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
