Chicken Liver Pâté
Updated: Oct 30
Here is a delightful and straightforward recipe that will guide you through the process of making chicken pâté at home using very few ingredients. This delicious dish can serve as a wonderful meal option for either breakfast or dinner, offering a rich and creamy texture that pairs beautifully with a variety of accompaniments. By following this recipe, you will not only impress your family and friends but also enjoy the satisfaction of creating a gourmet dish from the comfort of your kitchen.
Ingredients
To make this chicken pâté, you will need the following simple ingredients:
- 500 grams of chicken liver (fresh and cleaned)
- 100 grams of unsalted butter (plus extra for sealing)
- 1 small onion (finely chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon of brandy or cognac (optional, for added flavor)
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley, for garnish)
Instructions
1. **Preparation of Ingredients**: Begin by thoroughly cleaning the chicken livers, removing any connective tissue or fat. Rinse them under cold water and pat them dry with paper towels. This step is crucial to ensure a smooth and pleasant texture in the final pâté.
2. **Cooking the Aromatics**: In a medium-sized skillet, melt about 50 grams of the unsalted butter over medium heat. Once the butter is melted and bubbling, add the finely chopped onion. Sauté the onion until it becomes translucent and soft, which should take around 5 minutes. Then, add the minced garlic and continue to cook for an additional minute, allowing the flavors to meld together.
3. **Cooking the Chicken Livers**: Next, add the cleaned chicken livers to the skillet with the sautéed onion and garlic. Season with salt and pepper. Cook the livers for approximately 5 to 7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink in the center. If you choose to use brandy or cognac, pour it in during the last minute of cooking, allowing it to evaporate and infuse the dish with a deep, rich flavor.
4. **Blending the Mixture**: Once the chicken livers are cooked, remove the skillet from the heat and let it cool slightly. Transfer the mixture to a food processor, adding the remaining butter. Blend until the mixture is smooth and creamy, scraping down the sides as necessary. Taste and adjust seasoning if needed.
5. **Setting the Pâté**: Pour the blended pâté into a small terrine or a container of your choice. Smooth the top with a spatula. To create a seal and preserve the pâté, melt a little extra butter and pour it over the top of the pâté, ensuring it is completely covered. This will help keep the pâté moist and flavorful.
6. **Chilling**: Cover the container with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to develop further and the pâté to firm up for easier slicing.
Serving Suggestions
When ready to serve, remove the pâté from the refrigerator and let it sit at room temperature for about 15 minutes. This will enhance its flavor and make it easier to spread. Serve the chicken pâté with slices of crusty bread, crackers, or fresh vegetables. You can also garnish with fresh herbs for an added touch of elegance.
Conclusion
This homemade chicken pâté recipe is not only simple and quick to prepare but also results in a deliciously rich dish that can elevate any meal. Whether enjoyed as a luxurious breakfast spread or as an elegant dinner appetizer, this pâté is sure to impress. Enjoy the flavors and the satisfaction that comes from creating such a delightful dish in your own kitchen!
Ingredients: simple, total time: 20 min.
300 g of chicken liver
0.5 ml cognac
60 g of butter
1 head of onion, finely chopped
a pinch of sugar
bay leaf
thyme to taste
salt and pepper to taste
olive oil to taste
Preparation:
Chicken Liver Pâté:
Separate the main vein from the chicken liver. Clean the onion, dice it, and sauté it in a pan with heated oil. Add bay leaf, salt, and pepper. Once the onion is sautéed, remove the bay leaf and transfer the onion to a mixing bowl. Briefly fry the liver in the same pan used for the onion. Season with salt, pepper, and thyme. Once browned, add cognac and a touch of sugar. Transfer everything to the mixing bowl containing the onion, add butter cut into pieces, and blend until smooth. Refrigerate to cool before serving. Pack into sterile jars and store for up to 4–5 days.
Buon appetito!
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