How to Make Silky Smooth Chicken Liver Pâté at Home

Chicken liver pâté is a fancy French appetizer that you can spread on bread. It’s surprisingly easy to make at home. With a few easy steps and ingredients, you can make pâté that tastes as good as it does at any gourmet deli or restaurant. This simple recipe for chicken liver pâté will quickly become your go-to starter for any event.

What is Chicken Liver Pâté?

Chicken liver pâté (pronounced “pa-tay”) is a creamy spread made mainly from chicken livers, butter, and herbs. It has a velvety smooth texture thanks to the liver being finely pureed Chicken liver pâté originated in France but is now popular all around the world It’s commonly served as an appetizer spread on bread or crackers.

The beauty of chicken liver pâté lies in its simplicity. There are usually only 6-8 ingredients, so the quality of each one matters. High-quality butter and fresh herbs make all the difference. Pâté gets its signature creaminess from slowly blending butter into the liver puree. The herbs provide aromatic flavor.

Benefits of Making Homemade Chicken Liver Pâté

Making your own chicken liver pâté has several advantages over buying it pre-made:

• Flavor control – You can adjust ingredients to your taste preferences. Add more herbs, brandy, or garlic if desired.

• Quality ingredients – Use high-quality butter, chicken livers, and fresh herbs. Pre-made pâté often uses inferior ingredients.

• Savings on money: home-made pâté is much cheaper than gourmet versions. Chicken livers are an economical ingredient.

• Fun project: It’s very satisfying to turn simple ingredients into a fancy French appetizer. It makes a great weekend cooking project.

• Impress guests – Serve homemade pâté at your next dinner party to impress guests. Nothing beats from-scratch appetizers.

Tips for Making Chicken Liver Pâté

Follow these tips for smooth, flavorful chicken liver pâté every time:

• Clean the livers – Rinse livers and remove any fat or membranes for the smoothest texture.

• Cook livers properly – Cook gently in butter until just pink inside, without overcooking.

• Puree thoroughly – Blend livers in a food processor until completely smooth.

• Emulsify with butter – Slowly drizzle in softened butter while pureeing to emulsify.

• Strain if needed – For ultimate silkiness, pass pâté through a fine mesh sieve after pureeing.

• Chill completely – Refrigerate pâté for at least 4 hours, or up to 3 days, before serving.

Classic Chicken Liver Pâté Recipe

This classic recipe produces a refined, spreads pâté using simple techniques. For the best results, use high-quality ingredients.

Ingredients:

• 1⁄2 lb chicken livers, trimmed
• 2 tbsp butter
• 1 shallot, minced
• 1 garlic clove, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1⁄4 cup dry sherry or brandy
• 1⁄2 tsp salt
• 1⁄4 tsp pepper
• 8 oz butter, softened
• 2 tsp cognac or brandy (optional)
• Toasted bread, for serving

Instructions:

1. Rinse the chicken livers and trim off any fat or membranes. Pat dry.
2. Melt 2 tbsp butter in a skillet over medium heat. Add shallot and cook 1 minute until translucent.
3. Add chicken livers, garlic, thyme, bay leaf, sherry, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until livers are just pink inside. Don’t overcook.
4. Remove bay leaf. Transfer liver mixture to a food processor. Puree until smooth, about 1 minute.
5. With the processor running, slowly add the softened butter 1-2 tbsp at a time until fully incorporated and emulsified.
6. Add cognac or brandy (if using). Puree until completely smooth, about 2 minutes.
7. Taste and adjust seasoning if needed.
8. Transfer pâté to ramekins, crocks, or a serving dish. Smooth the top with a spatula. Press plastic wrap directly onto the surface. Refrigerate for 4-6 hours until firm.
9. Serve chilled with toasted bread. Enjoy!

This basic recipe can be easily customized. Try adding minced parsley, rosemary, sage, or other fresh herbs. A teaspoon of lemon juice brightens the flavor. Chile powder or cayenne provide a spicy kick. The possibilities are endless.

Serving and Storing Chicken Liver Pâté

Chicken liver pâté stays good for up to five days in the fridge. It also freezes beautifully for up to 3 months.

To store: Transfer the pâté into ramekins, crocks, or jars with tight lids. Smooth the top evenly. Press plastic wrap directly on the surface before covering. This prevents oxidation and discoloration. Refrigerate for up to 5 days.

To freeze: Portion pâté into freezable containers leaving 1⁄2 inch headspace. Smooth the top and press on plastic wrap. Seal and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

To serve: Let pâté come to room temperature for the best flavor and texture. Serve with toasted or crusty bread, crackers, sliced baguette, crostini, or vegetables like celery and carrots. Accompaniments like cornichons, olives, jams, and mustard add even more flavor. A chilled white wine or sparkling wine makes the perfect pairing.

Chicken liver pâté is an elegant yet approachable French classic. The silky texture and rich flavor make it an appetizer worthy of any occasion. With quality ingredients and simple techniques, you can easily recreate the gourmet experience at home. Impress guests at your next dinner party with homemade chicken liver pâté.