Homemade Chicken Liver Pâté
Homemade Chicken Liver Pâté
Ingredients
For the Pâté Base
- 1 pound chicken livers, cleaned and trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme, leaves, or 2 sprigs
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Blending
- 1/4 cup unsalted butter, softened
For the Topping
- 1/4 cup unsalted butter, melted
Instructions
- 1
Begin by thoroughly washing the chicken livers under cold water. Pat them completely dry with paper towels. Ensure all excess moisture is removed for better searing.
⏱️ 5 min
- 2
Dice the medium onion into small, even pieces.
⏱️ 3 min
- 3
Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is very soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pan with the softened onions. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Increase the heat to medium-high. Add the prepared chicken livers to the pan. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the fresh thyme leaves. Sauté the livers for 2-3 minutes per side until they are nicely browned on the outside but still slightly pink in the center. Do not overcook.
⏱️ 6 min
- 6
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes until the wine has reduced slightly.
⏱️ 2 min
- 7
Remove the skillet from the heat. Carefully transfer the entire mixture (chicken livers, onions, garlic, and all pan liquids) into a heat-proof bowl or the container of a food processor.
⏱️ 2 min
- 8
Add the 1/4 cup of softened unsalted butter and the 1/4 cup of heavy cream to the bowl with the cooked liver mixture.
⏱️ 1 min
- 9
Using an immersion blender, blend the mixture until it is completely smooth and creamy. Alternatively, process in a food processor until desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 10
Transfer the smooth pâté into a clean glass container or ramekins. Smooth the top with a spoon or spatula.
⏱️ 2 min
- 11
Melt the remaining 1/4 cup of unsalted butter. Carefully pour a thin, even layer of the melted butter over the top of the pâté in the container. This creates a seal that helps preserve freshness.
⏱️ 1 min
- 12
Cover the container tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the pâté to set and the flavors to meld.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Liver Pâté
For the Pâté Base
- 1 pound chicken livers, cleaned and trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme, leaves, or 2 sprigs
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Blending
- 1/4 cup unsalted butter, softened
For the Topping
- 1/4 cup unsalted butter, melted
Instructions
- 1
Begin by thoroughly washing the chicken livers under cold water. Pat them completely dry with paper towels. Ensure all excess moisture is removed for better searing.
⏱️ 5 min - 2
Dice the medium onion into small, even pieces.
⏱️ 3 min - 3
Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is very soft and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pan with the softened onions. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Increase the heat to medium-high. Add the prepared chicken livers to the pan. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the fresh thyme leaves. Sauté the livers for 2-3 minutes per side until they are nicely browned on the outside but still slightly pink in the center. Do not overcook.
⏱️ 6 min - 6
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes until the wine has reduced slightly.
⏱️ 2 min - 7
Remove the skillet from the heat. Carefully transfer the entire mixture (chicken livers, onions, garlic, and all pan liquids) into a heat-proof bowl or the container of a food processor.
⏱️ 2 min - 8
Add the 1/4 cup of softened unsalted butter and the 1/4 cup of heavy cream to the bowl with the cooked liver mixture.
⏱️ 1 min - 9
Using an immersion blender, blend the mixture until it is completely smooth and creamy. Alternatively, process in a food processor until desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 10
Transfer the smooth pâté into a clean glass container or ramekins. Smooth the top with a spoon or spatula.
⏱️ 2 min - 11
Melt the remaining 1/4 cup of unsalted butter. Carefully pour a thin, even layer of the melted butter over the top of the pâté in the container. This creates a seal that helps preserve freshness.
⏱️ 1 min - 12
Cover the container tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the pâté to set and the flavors to meld.
⏱️ 120 min