Chicken Liver Pate Recipe
This chicken liver pate recipe is a crowd pleaser. It's creamy, flavorful and with a touch of cognac that takes it beyond delicious. Serve at your next party and see everyone gather around the table to eat this tasty paté.
Servings 48 tablespoons
Calories 44 kcal
4 tablespoons butter 3 shallots (or one medium onion, diced) 2 teaspoons garlic paste (or 2 cloves, crushed) ½ teaspoon salt 1 pound chicken livers (rinsed, drained and pat dry) ¼ cup cognac 1 teaspoon thyme
Heat a sauté pan on medium and add butter to melt. Add onions and sauté for 5 minutes. Add garlic and salt and sauté for another minute. Add chicken livers and sauté for 6 minutes. Add cognac and thyme and sauté for 8 minutes, allowing cognac to evaporate somewhat. Livers should be browned on the outside and slightly pink on the inside. Put all the ingredients from your skillet into a food processor and process on high until liver is smooth. Spoon into serving receptacles and refrigerate for 2 hours. Grab some crackers and crusty bread to serve alongside as an appetizer. Or, make a liverwurst sandwich. Eat
Tips to make the Chicken Liver Pate Recipe:
Always rinse the livers and pat them dry before cooking.
Even though this recipe call for shallots, you can use an onion instead.
I adore garlic paste, but you can substitute it with 2 crushed cloves of garlic.
The texture here is important, so to blend your ingredients into a smooth pate, use either a food processor or an immersion blender.
Some people add melted butter on top of the pate once it's in the ramekin container and then place plastic wrap before adding it to the fridge, but I like it better without.
You can keep this pate in the refrigerator for up to 5 days.
This chicken liver pate also freezes well. Just put it in an airtight container. It lasts for at least 3 months if not more in the freezer.
Serving: 2 tablespoons | Calories: 44 kcal | Protein: 1 g | Fat: 1 g | Cholesterol: 35 mg | Sodium: 39 mg | Potassium: 27 mg | Vitamin A: 1080 IU | Vitamin C: 2 mg | Calcium: 2 mg | Iron: 0.9 mg