How to Make Chicken Liver Pate (Pâté)
If you haven’t noticed the title yet, this is a chicken liver pâté recipe. If you dislike liver, I will advise you to turn back and check out other delicious recipes here before continuing any further!
Unless you’re willing to give it a try now. In which case, you’re in luck! I think this is one of the easiest ways to (re)introduce anyone to chicken liver! If they like creamy spreads, that is.
You can’t see the weird textures because it’s blended into a smooth spread you’ll serve with toast (usually, but I like toasted wheat crackers more). That makes it easier to say “hey, try this and be pleasantly surprised!”
Chicken liver pâté takes no time to make, really. The hardest part is letting it get firm before eating it. Serving it on crackers will also be a lot easier than preparing a bunch of toast. Let’s get started!
What We Need for Chicken Liver Pâté
- 1 lb trimmed chicken livers
- 2 medium, peeled, chopped shallots (they’re less harsh than onions and good with wine!)
- 1 tsp ground thyme
- 3 tbsp heavy cream
- 1 stick cubed, unsalted butter
- 1/2 cup red wine
- black pepper
- blender (it would be difficult to puree this dish by hand)
- saute pan
- glass bowl
- plastic wrap
Buy a super small container of heavy cream if you don’t use it often. You can substitute it for unsalted butter and milk, but I’m not certain of the measurements. I want to ensure the texture is perfect for a spread so I’d suggest using the heavy cream.
Cooking Chicken Liver Pâté
When trimming and preparing the liver, remove the membrane, fat, and other yucky stuff. I also cut mine into small pieces to let it cook to my liking; I don’t like them pink in the center.
I also cut mine into small pieces to let it cook to my liking; I don’t like them pink in the center.
- Grab your sauteeing pan and put it over medium heat.
- Melt 4 tbsp of the butter in the pan until it foams a bit.
- Add the shallots to the butter and saute them without browning them.
- Now we can add the livers, thyme, and wine.
- Increase the heat to medium-high.
- Stir the liver strips around here and there.
- When the wine isn’t as abundant in the pan & the livers are brown, remove them from the heat. (This would take around 5-7 minutes).
- Put the cream and the rest of the butter into a blender with the contents of the pan.
- Blend the contents on high until it becomes a smooth puree. More cream may be necessary.
- Season to taste.
- Transfer from blender to bowl, smooth, and cover.
- Let cool and stiffen for 2 or more hours before serving on toast or crackers.