Chicken Liver Pate (Creamy, Classic, and Surprisingly Easy)
A silky-smooth, restaurant-style chicken liver pate made with sautéed chicken livers, aromatics, brandy, and plenty of butter, blended until velvety. Elegant enough for parties, simple enough for everyday snacking.
Ingredients
- 1 pound chicken livers trimmed
- 1 small shallot finely chopped (or 1/4 small onion)
- 2 cloves garlic minced
- 8 tablespoons unsalted butter divided; plus more if desired for serving
- 2 tablespoons olive oil
- 1/4 cup brandy or cognac or dry sherry; see notes for non-alcoholic option
- 1/4 cup heavy cream or half-and-half for a lighter version
- 1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- pinch ground allspice or nutmeg optional
- 2 tablespoons unsalted butter melted, for sealing the top (optional, use 2–3 tablespoons as needed)
- Toasted baguette slices, crackers, sliced apples or pears, cornichons, and grainy mustard for serving (optional)
Instructions
- Rinse the chicken livers under cool water, then pat them very dry with paper towels. Place on a cutting board and trim away any visible fat, connective tissue, or discolored/greenish spots. Discard trimmings.1 pound chicken livers
- In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium heat. Add the chopped shallot and cook for 3–4 minutes, stirring, until softened and translucent. Add the minced garlic and cook for 30–60 seconds, just until fragrant, without browning.1 small shallot, 2 cloves garlic, 8 tablespoons unsalted butter, 2 tablespoons olive oil
- Add the trimmed chicken livers to the skillet in a single layer. Season with the salt, pepper, and thyme. Cook over medium heat, turning occasionally, for about 4–6 minutes, until browned on the outside but still slightly pink in the center. Do not overcook or the pate may become grainy.1 pound chicken livers, 1/4 cup heavy cream, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Carefully pour in the brandy (or cognac or sherry). It will sizzle and steam. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 2–3 minutes, until reduced by about half. Remove the pan from the heat and let the mixture cool for about 5 minutes.1/4 cup brandy
- Transfer the warm liver mixture to a food processor or high-speed blender. Add the remaining butter (about 6 tablespoons, cut into pieces), the heavy cream, and a pinch of allspice or nutmeg if using. Blend until completely smooth and velvety, scraping down the sides as needed. Taste carefully and adjust seasoning with more salt and pepper if needed.1 pound chicken livers, 8 tablespoons unsalted butter, 1/4 cup heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, pinch ground allspice or nutmeg
- For the smoothest, restaurant-style texture, press the blended mixture through a fine-mesh sieve into a bowl or large measuring cup, using a rubber spatula to push it through. Discard any fibrous bits left in the sieve.
- Pour or spoon the pate into small ramekins, jars, or a single crock. Smooth the tops and tap the containers gently on the counter to release air bubbles. Cover and refrigerate for at least 3–4 hours, or until fully chilled and set. For best flavor, chill overnight.
- If desired, melt 2–3 tablespoons butter and let cool slightly. Pour a thin, even layer over the surface of the chilled pate to seal. Refrigerate again until the butter is firm before serving.2 tablespoons unsalted butter
- Before serving, let the pate sit at room temperature for 15–20 minutes to soften slightly. Serve with toasted baguette slices, crackers, sliced apple or pear, cornichons, and grainy mustard, as desired.Toasted baguette slices, crackers, sliced apples or pears, cornichons, and grainy mustard
Notes
NON-ALCOHOLIC OPTION: Replace the 1/4 cup brandy with 1/4 cup strong chicken broth plus 1 teaspoon Worcestershire sauce or a small splash of apple cider vinegar. STORAGE: Refrigerate, tightly covered, for up to 5 days, or up to 7 days if sealed with a butter layer. Freeze in airtight containers or tightly wrapped ramekins for up to 2 months; thaw overnight in the refrigerator and stir gently if needed. KEY TIPS: Do not overcook the livers (they should be slightly pink in the center), season a bit more than you think since the pate is served cold, and if you want an ultra-smooth, mousse-like texture, use a high-speed blender and strain through a fine-mesh sieve. SERVING: Let the pate soften at room temperature for 15–20 minutes before serving. Bright accompaniments like pickles, mustard, and sliced fruit balance the richness.
Nutrition
Calories: 250kcal
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