Chicken liver pâté—looks atrocious, tastes great!
In fact, this is one of those instances where you pity the fool who refuses to eat something because it doesn't look appetizing. And then you're secretly happy because that means there's more for you.
Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time.
How to Cook Chicken Livers
You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter. It's best served chilled, and because of its richness, a little goes a long way.
Watch This Chicken Liver Pate Recipe
How Long Can You Store Chicken Liver Pâté?
Refrigerator: Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
Freezer: Tightly wrap leftover pâté in plastic wrap and then place it in a layer of foil, a freezer- safe zipper bag, or an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw the pâté overnight in the refrigerator.
Party Appetizers to Serve with Chicken Liver Pâté
- Asparagus and Ricotta Bruschetta
- Easiest Ever Garlic Bread
- Caramelized Onion Tart with Gorgonzola and Brie
- Gouda and Bacon Stuffed Mushrooms
- Mediterranean Mezze Platter
Chicken Liver Pâté
If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the liver and make them taste milder. This recipe makes a lot. You can easily halve (or double).
6 tablespoons unsalted butter, divided
1/3 cup minced shallot
1 pound chicken livers
1 clove garlic, minced
2 tablespoons capers
1 teaspoon dried thyme
1 teaspoon anchovy paste, optional
1/4 cup brandy
1/4 cup cream
- Food processor
Trim the connective tissue and fat:
Trim any fat or connective tissue from the livers and discard.
Brown the butter:
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
Sauté the shallots and livers:
Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.
Add the capers, thyme, garlic, and anchovy paste:
Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
Deglaze the pan with brandy:
Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. Turn off heat and allow the mixture to cool.
Purée in a food processor:
Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
Place into ramekins and chill:
Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.
The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
Serve spread on crackers or baguette slices.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|