Easy Chicken Liver Pâté
Deliciously smooth and creamy, Easy Chicken Liver Pâté is a welcome addition to any appetizer plate. Serve it spread on toasted baguette, crackers, or crunchy veggies.
What is Pâté?
Have you wondered what exactly is pâté? It is meat or seafood that is cooked, ground up, and combined with seasonings and herbs along with some fat. Blended together, either coarsely or finely, the mixture is molded into pots or a terrine.
Pâté can even be made with vegetables only. A popular type includes mushrooms, walnuts, and garlic.
It seems that pâté has fallen out of fashion with certain people. You don’t see a lot of social media posts for it. Maybe because it isn't eye-catchingly colorful but is just so…tan. However, a classic smooth chicken liver pâté is a wonderful snack or appetizer with drinkies.
Plus it is so simple to make! After cooking the chicken livers, throw it along with the rest of the ingredients in a blender or food processor and you’re done. Easy peasy.
Serve pâté spread on a baguette or toasted bread. Call me suburban middle-class, but I think it tastes best on saltine crackers. It would also be delicious on these Gourmet Crackers.
Cover and store in the fridge for up to two weeks, but I bet it won't last that long.
Lessons Learned
- Chicken livers are in the fresh meat section of the grocery store. Where I live, the price is around $2 per pound.
- Don't overcook the chicken livers! Simmering just for 10 minutes leaves them tender and perfect. Any longer makes them turn rubbery and you will regret everything.
- Play around with the seasonings and choice of alcohol (can omit if you like) to adjust the pâté to your taste.
Hat Tips
Many thanks to the classic The Silver Palate Cookbook for the recipe inspiration.
Print
Easy Chicken Liver Pâté
- Prep Time: 15 minutes
- Chill Time: 4 hours or overnight
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling
Ingredients
- 2 celery stalks with leaves
- 4 whole black peppercorns
- 6 cups water
- 1 pound chicken livers
- 8 oz butter (2 sticks)
- ¼ cup chopped onion
- 1 tsp minced garlic
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ⅛ tsp cayenne
- ¼ cup brandy
Instructions
- Place 5 or 6 cups of water in a saucepan along with the celery and peppercorns. Bring it to a boil, then reduce the heat and let simmer for 10 minutes. Throw in the chicken livers and continue to simmer for another 10 minutes. Drain the water and discard the celery and peppercorns.
- Add the livers to a blender or food processor along with the rest of the ingredients. Blitz until smooth, scraping down the sides a couple of times to ensure everything is blended.
- Scrape the pâté into a bowl or two ramekins and level off the top. Cover and place in the fridge to cool for 4 hours or overnight.
- To serve, allow the pate to sit at room temp for 15-ish minutes before serving with bread, crackers, or crunchy veggies.
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