Chicken Liver Pâté is a rich and creamy spread that’s perfect for appetizers or snacks. This classic recipe combines the smooth texture of chicken livers with savory herbs and butter, creating a luxurious and flavorful dish that’s perfect for any occasion.
Ingredients
- 1 pound chicken livers, trimmed and cleaned
- 1 cup whole milk (for soaking)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter, divided
- 1/4 cup brandy or cognac
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
- Crackers or baguette slices (for serving)
Instructions
Step 1: Soak the Chicken Livers
- Soak in Milk: Place the cleaned chicken livers in a bowl and cover them with the whole milk. Let them soak for at least 1 hour or up to overnight in the refrigerator. This helps to remove any bitterness from the livers.
- Drain and Rinse: After soaking, drain the chicken livers and rinse them under cold water. Pat them dry with paper towels.
Step 2: Cook the Chicken Livers
- Melt Butter: In a large skillet, melt 1/4 cup of the butter over medium heat.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and the garlic is fragrant.
- Cook Livers: Add the chicken livers to the skillet. Cook for about 5-7 minutes, turning occasionally, until the livers are browned on the outside but still slightly pink in the center.
- Add Brandy: Carefully add the brandy to the skillet. Cook for an additional 1-2 minutes, allowing the alcohol to evaporate.
Step 3: Blend the Pâté
- Transfer to Blender: Transfer the cooked livers, onions, and any pan juices to a food processor or blender.
- Add Seasonings: Add the fresh thyme, salt, black pepper, and nutmeg to the blender.
- Blend Smooth: Blend the mixture until smooth. While blending, gradually add the remaining 1/4 cup of butter and the heavy cream. Blend until the mixture is very smooth and creamy.
Step 4: Chill the Pâté
- Transfer to Dish: Transfer the blended pâté to a serving dish or ramekins.
- Chill: Cover with plastic wrap, pressing it directly onto the surface of the pâté to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until firm.
Step 5: Serve
- Garnish: Before serving, garnish the pâté with freshly chopped parsley.
- Serve: Serve the chicken liver pâté with crackers or baguette slices.
Cooking Notes
- Flavor Enhancements: For extra flavor, you can add a splash of cognac or brandy during the blending process.
- Texture: If you prefer a coarser texture, pulse the mixture until you reach the desired consistency rather than blending it until completely smooth.
- Storage: Store the pâté in an airtight container in the refrigerator for up to 5 days.
Variations
Herb Variations:
- Experiment with different herbs such as rosemary, sage, or tarragon to create unique flavor profiles.
Spiced Version:
- Add a pinch of cayenne pepper or ground allspice for a spiced variation of the classic pâté.
Vegan Version:
- Substitute the chicken livers with a mixture of mushrooms and lentils, and use plant-based butter and cream alternatives.
Tips for Perfect Pâté
- Cleaning Livers: Ensure the livers are well-trimmed and cleaned before soaking to remove any impurities.
- Blending: Blend the mixture thoroughly to achieve a silky smooth texture.
- Chilling: Allow sufficient time for the pâté to chill and set for the best texture and flavor.
Classic Chicken Liver Pâté is a timeless appetizer that offers a rich and creamy flavor profile. It’s perfect for spreading on crackers or baguette slices, making it an ideal addition to any party or gathering. With its luxurious texture and savory taste, this pâté is sure to impress your guests. Enjoy this elegant and delicious spread, and savor the traditional flavors of this gourmet delight!
Enjoy your Classic Chicken Liver Pâté!
