This classic chicken liver pâté is easy to make at home and the perfect appetizer for parties and gatherings! This is best made the night before to let the flavors infuse throughout the pâté.
Chicken Liver Pâté
This Chicken Liver Pate is so versatile and you can easily customize it to your liking. It can be used as a sandwich spread on a fresh slice of rye bread and eaten as an open-faced sandwich. Pâté is often eaten with crisp crackers or crisp bread topped with sweet or savory toppings.
Cognac or Brandy
While decidedly more expensive, cognac gives this recipe the classic French taste that makes pâté so exceptionally indulgent. You can also use a brandy, which tends to be cheaper.
How to Make this Pâté
Pâté is easier to make than you think! For detailed instructions please see the recipe card below.
- Sauté – melt the 3 tablespoons of butter. Add in the onion and sauté for 5 minutes. Add the garlic, thyme, and rosemary leaves. Sauté until fragrant, around 2-3 minutes
- Cook – Add in the chicken livers. Sprinkle the livers with sea salt and pepper. Cook the livers, stirring until the chicken livers are brown on the outside and light pink on the inside.
- Pour the cognac into the pan and deglaze it, scraping the bottom of the pan to remove any browned bits. Cook for 3 minutes, stirring to help evaporate some of the cognac.
- Blend -Add the chicken liver mixture to a food processor. Pulse a few times to combine. Add the remaining butter, a cube at a time, and purée. Taste test, and salt if desired.
- Refrigerate – Place into ramekins and refrigerate, covered, for up to 4 days.
- Serve – Serve on toasted baguettes, crackers, or toast points.
Pâté Toppings
Pâté can be topped with various garnishes, like cherry or apricot jams that will give a hint of sweetness, my personal favorite. I find that it’s the perfect mix of savory and sweet.
Other popular toppings are thinly sliced cucumbers, pickled beets, fried onions, or another popular choice – fried bacon!
More Great Appetizers
How to Store Leftovers
This Chicken Liver Pâté is best stored in an airtight container in the fridge for up to a week. It is most flavorful though if eaten within 4 days.
Why not make this tasty pâté for your next family get-together? All the liver lovers will be delighted that someone finally made an appetizer with liver (It’s me. I will be thrilled, and so would my Mom. There’s always a liver lover amongst you!) Just add an assortment of toppings to wow your guests!
Happy Cooking
Love,
Karlynn
Chicken Liver Pâté
Ingredients
- 3 Tablespoons butter
- 2 large scallions diced
- 1 Tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 1/2 pound chicken livers trimmed of fat and connective tissue
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons cognac or brandy
- 1/2 cup butter cubed
Instructions
- In a large skillet over medium heat, melt the 3 tablespoons of butter. Add in the onion and sauté for 5 minutes.
- Add the garlic, thyme, and rosemary leaves. Sauté until fragrant, around 2-3 minutes.
- Add in the chicken livers. Sprinkle the livers with sea salt and pepper. Cook the livers, stirring until the chicken livers are brown on the outside and light pink on the inside.
- Pour the cognac into the pan and deglaze it, scraping the bottom of the pan to remove any browned bits. Cook for 3 minutes, stirring to help evaporate some of the cognac, then remove from the heat.
- Transfer the chicken liver mixture to a food processor.
- Pulse a few times to combine. Add the remaining butter, a cube at a time, and purée. Taste test, and salt if desired. The mixture will be like a batter and not solid, but will solidify in the refrigerator.
- Place into ramekins and refrigerate, covered, for up to 4 days. This recipe yields around 1 cup of pate.
- Serve on toasted baguettes, crackers or toast points.
Notes
- Try serving with a dollop of your favorite jam on top. The sweet is an excellent pairing with the liver. My personal favorite is cherry preserves.
- If you use salted butter, taste test before adding any salt at the end
Nutrition
Leave a Comment or Recipe Tip