Chicken Liver Pate Recipe
Make Chicken Liver Pate Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Liver base
Finishing & garnish
Method
Liver base
- 1
Prepare and trim
Rinse chicken livers briefly under cold water and pat dry with paper towels. Trim away any connective tissue, greenish bits, or visible fat. Cut larger livers into uniform pieces so they cook evenly.
- 2
Sauté aromatics
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallots and sauté 3–4 minutes until softened and translucent, but not browned. Add the minced garlic and fresh thyme and cook 30 seconds until fragrant.
- 3
Cook livers
Increase heat to medium-high, push aromatics to the side, and add remaining 2 tablespoons butter. Add the trimmed livers in a single layer and sear 1.5–2 minutes per side until the exterior is lightly browned but the centers are still slightly pink (internal temp about 140–150°F / 60–65°C). Avoid overcooking to prevent a grainy texture.
- 4
Flambé/deglaze
Remove the pan from heat briefly and carefully add the brandy or cognac (stand back) to deglaze. Return to low heat and let the alcohol cook off for about 1 minute, scraping up browned bits. Alternatively, flambé the alcohol and let flames subside before proceeding.
- 5
Blend smooth
Transfer the cooked livers and aromatics with any pan juices into a food processor or blender. Add heavy cream, salt, and black pepper. Pulse until smooth and silky, stopping to scrape down the sides as needed. Taste and adjust seasoning. If you prefer an extra-silky texture, press the mixture through a fine-mesh sieve into a bowl using the back of a spoon.
Finishing & garnish
- 6
- 7
Optional flavor and chill
If using, gently drizzle truffle oil over the top (0.5 tsp) and sprinkle snipped chives. Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let flavors meld and the texture firm up.
- 8
Serve
Serve the pate chilled or slightly softened at room temperature with toasted baguette slices or crackers and cornichons or pickled onions. Garnish additional chives if desired.