Jun 09 2026
Restaurants›Hudson Hound Jersey City›House Made Chicken Liver Pâté Recipe

House Made Chicken Liver Pâté Recipe

Inspired by Hudson Hound Jersey City
Time2h
Serves4

House Pickles, House Chutney, Crusty Bread

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Ingredients

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Pâté

House Pickles

House Chutney

Crusty Bread

Method

Pâté Preparation

  1. 1

    Sauté the Livers

    In a skillet, melt half the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft. Add the chicken livers and cook until browned but still slightly pink in the center, about 5-7 minutes.

  2. 2

    Deglaze and Blend

    Pour in the brandy or cognac and deglaze the pan. Allow it to simmer for 2 minutes. Transfer the mixture to a food processor, add the remaining butter, thyme, heavy cream, salt, and pepper. Blend until smooth.

  3. 3

    Chill the Pâté

    Transfer the pâté to a serving dish or terrine, smooth the top, and cover with plastic wrap. Refrigerate for at least 2 hours to set.

House Pickles Preparation

  1. 4

    Make the Pickling Brine

    In a saucepan, combine white vinegar, sugar, and salt. Heat until sugar dissolves, then remove from heat.

  2. 5

    Pickle the Cucumbers

    Place sliced cucumbers and dill in a jar, then pour the brine over them. Seal the jar and refrigerate for at least 24 hours before serving.

House Chutney Preparation

  1. 6

    Cook the Chutney

    In a pot, combine apples, onion, brown sugar, apple cider vinegar, ginger, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until thickened.

Serving the Dish

  1. 7

    Serve

    Slice the crusty bread and serve alongside the chicken liver pâté, house pickles, and house chutney.

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