Chicken Liver Pate
Chicken Liver Pate
Ingredients
For the Pate
- 1 1/2 pounds chicken liver, cleaned and cut into smaller pieces
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/4 teaspoon thyme powder
- 1/4 teaspoon rosemary powder
- 3 bay leaves
- 1 stick unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup cognac
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving and Garnish
- 1 French baguette, sliced, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons unsalted butter, melted, for topping
Instructions
- 1
Ensure chicken livers are thoroughly cleaned and cut into smaller, uniform pieces. This helps them cook evenly.
⏱️ 5 min
- 2
Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat. Add the minced shallots and garlic and sauté until fragrant and softened, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Add the cleaned chicken liver to the skillet along with the thyme powder, rosemary powder, and bay leaves. Season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until the livers are browned on the outside but still slightly pink in the center, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the cognac into the pan. Carefully ignite the cognac with a long match or lighter (if you're comfortable doing so) and allow the alcohol to burn off completely. This process, called flambéing, adds depth of flavor. If you prefer not to flambé, simply simmer until the alcohol has evaporated, about 2 minutes.
⏱️ 2 min
- 5
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 1-2 minutes, allowing the cream to slightly reduce and thicken.
⏱️ 2 min
- 6
Remove the skillet from the heat. Carefully remove and discard the bay leaves from the liver mixture.
⏱️ 1 min
- 7
Transfer the cooked liver mixture to a food processor or high-speed blender. Add the remaining 1 stick (8 tablespoons) of unsalted butter, cut into pieces. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. If the mixture seems too liquidy, do not add all the liquid from the pan; aim for a thick pudding-like consistency.
⏱️ 5 min
- 8
Spoon the smooth pate into individual ramekins or a larger serving dish. Sprinkle the chopped fresh parsley over the top for garnish. Gently pour the melted butter over the surface of the pate. This layer of butter will seal the pate and prevent it from oxidizing and drying out.
⏱️ 5 min
- 9
Cover the ramekins or dish with plastic wrap and refrigerate for at least 1 hour, or until thoroughly chilled and firm. This allows the flavors to meld and the pate to set.
⏱️ 60 min
- 10
Serve the chilled chicken liver pate with slices of fresh French baguette or as part of a Banh Mi sandwich.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Liver Pate
For the Pate
- 1 1/2 pounds chicken liver, cleaned and cut into smaller pieces
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/4 teaspoon thyme powder
- 1/4 teaspoon rosemary powder
- 3 bay leaves
- 1 stick unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup cognac
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving and Garnish
- 1 French baguette, sliced, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons unsalted butter, melted, for topping
Instructions
- 1
Ensure chicken livers are thoroughly cleaned and cut into smaller, uniform pieces. This helps them cook evenly.
⏱️ 5 min - 2
Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat. Add the minced shallots and garlic and sauté until fragrant and softened, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 3
Add the cleaned chicken liver to the skillet along with the thyme powder, rosemary powder, and bay leaves. Season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until the livers are browned on the outside but still slightly pink in the center, about 5-7 minutes.
⏱️ 7 min - 4
Pour the cognac into the pan. Carefully ignite the cognac with a long match or lighter (if you're comfortable doing so) and allow the alcohol to burn off completely. This process, called flambéing, adds depth of flavor. If you prefer not to flambé, simply simmer until the alcohol has evaporated, about 2 minutes.
⏱️ 2 min - 5
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 1-2 minutes, allowing the cream to slightly reduce and thicken.
⏱️ 2 min - 6
Remove the skillet from the heat. Carefully remove and discard the bay leaves from the liver mixture.
⏱️ 1 min - 7
Transfer the cooked liver mixture to a food processor or high-speed blender. Add the remaining 1 stick (8 tablespoons) of unsalted butter, cut into pieces. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. If the mixture seems too liquidy, do not add all the liquid from the pan; aim for a thick pudding-like consistency.
⏱️ 5 min - 8
Spoon the smooth pate into individual ramekins or a larger serving dish. Sprinkle the chopped fresh parsley over the top for garnish. Gently pour the melted butter over the surface of the pate. This layer of butter will seal the pate and prevent it from oxidizing and drying out.
⏱️ 5 min - 9
Cover the ramekins or dish with plastic wrap and refrigerate for at least 1 hour, or until thoroughly chilled and firm. This allows the flavors to meld and the pate to set.
⏱️ 60 min - 10
Serve the chilled chicken liver pate with slices of fresh French baguette or as part of a Banh Mi sandwich.