Chicken Liver Pate
Chicken Liver Pate
Ingredients
- 1 tablespoon unsalted butter
- 1 pound chicken livers, trimmed of any connective tissue or green spots
- 1 shallot, finely chopped
- 3 garlic, cloves, minced
- 1 pinch salt, or to taste
- 1 tablespoon fish sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Melt 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, add the trimmed chicken livers to the pan. Cook the livers for 3-5 minutes per side, or until they are nicely browned on the outside but still slightly pink in the center. Do not overcook, as this can make the pate grainy.
⏱️ 8 min
- 2
Remove the cooked chicken livers from the pan and set them aside on a plate. Reduce the heat to medium. Add the finely chopped shallot to the same pan and sauté for 2-3 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 4 min
- 3
Return the cooked chicken livers to the pan with the shallots and garlic. Add the pinch of salt, fish sauce, Worcestershire sauce, and fresh lemon juice. Stir to combine all ingredients and cook for 1 minute, allowing the flavors to meld.
⏱️ 2 min
- 4
Carefully transfer the chicken liver mixture to a food processor. Add the 2 tablespoons of cold, cut-up unsalted butter. Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes. The pate should have a luxurious, spreadable consistency.
⏱️ 5 min
- 5
Spoon the finished pate into a serving dish, ramekins, or a small terrine. Smooth the top with a spatula. Cover the pate tightly with plastic wrap, pressing the wrap directly onto the surface of the pate to prevent oxidation and a skin from forming. Refrigerate for at least 1 hour to allow the flavors to fully develop and the pate to firm up.
⏱️ 1 min
- 6
Serve the chilled chicken liver pate with toasted baguette slices, crackers, cornichons, or a dollop of fig jam. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Liver Pate
- 1 tablespoon unsalted butter
- 1 pound chicken livers, trimmed of any connective tissue or green spots
- 1 shallot, finely chopped
- 3 garlic, cloves, minced
- 1 pinch salt, or to taste
- 1 tablespoon fish sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Melt 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, add the trimmed chicken livers to the pan. Cook the livers for 3-5 minutes per side, or until they are nicely browned on the outside but still slightly pink in the center. Do not overcook, as this can make the pate grainy.
⏱️ 8 min - 2
Remove the cooked chicken livers from the pan and set them aside on a plate. Reduce the heat to medium. Add the finely chopped shallot to the same pan and sauté for 2-3 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 4 min - 3
Return the cooked chicken livers to the pan with the shallots and garlic. Add the pinch of salt, fish sauce, Worcestershire sauce, and fresh lemon juice. Stir to combine all ingredients and cook for 1 minute, allowing the flavors to meld.
⏱️ 2 min - 4
Carefully transfer the chicken liver mixture to a food processor. Add the 2 tablespoons of cold, cut-up unsalted butter. Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes. The pate should have a luxurious, spreadable consistency.
⏱️ 5 min - 5
Spoon the finished pate into a serving dish, ramekins, or a small terrine. Smooth the top with a spatula. Cover the pate tightly with plastic wrap, pressing the wrap directly onto the surface of the pate to prevent oxidation and a skin from forming. Refrigerate for at least 1 hour to allow the flavors to fully develop and the pate to firm up.
⏱️ 1 min - 6
Serve the chilled chicken liver pate with toasted baguette slices, crackers, cornichons, or a dollop of fig jam. Enjoy!