Chicken Lodge Liver Pâté, Charcuterie Board Recipe

Prepare livers

Rinse chicken livers under cold water and pat dry with paper towels. Trim any connective tissue, green bits, or large blood vessels. Keep livers cold until ready to cook.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped shallot and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Cook livers

Increase heat to medium-high. Add the trimmed chicken livers and the bay leaf to the skillet. Season with a pinch of salt and about half the black pepper. Sear livers for 1.5–2 minutes per side — you want them cooked through but still slightly pink inside (internal temp about 160°F / 71°C). Avoid overcooking to keep pâté smooth.

Flambé/ deglaze

Remove the skillet from heat briefly, add the brandy or cognac, then carefully return to heat to flambé or simmer until alcohol aroma dissipates (about 30–60 seconds). Scrape any browned bits into the pan. Discard the bay leaf.

Blend pâté

Transfer the cooked livers and sautéed aromatics to a food processor or blender. Add the remaining 2 tablespoons butter (cold or room temp), the heavy cream, fresh thyme leaves, remaining salt and pepper. Purée until completely smooth, stopping to scrape the sides as needed. For an extra silky texture, press the purée through a fine-mesh sieve into a bowl using a spatula.

Adjust seasoning & chill

Taste and adjust seasoning with additional salt, pepper, or a splash more brandy if desired. Spoon the pâté into a small terrine or ramekin, smooth the top, and pour the cooled melted butter over the surface to seal (this helps preserve and gives a glossy finish). Chill in the refrigerator 2–4 hours or overnight until firm.

Bring to serving temperature

Remove pâté from refrigerator 20–30 minutes before serving to soften slightly. Garnish with a sprig of thyme or parsley if desired.

Prepare board items: Arrange prosciutto, salami, and smoked sausage on a large board or platter. Fan or fold slices for visual appeal. Place cheeses (cheddar, brie, manchego) spaced around the board. If brie is whole, score the top or cut a small wedge for guests.

Add accoutrements: Put cornichons or pickles in a small bowl or nestle them on the board. Add whole grain mustard and honey in small serving bowls. Scatter dried fruits and toasted mixed nuts in clusters around the meats and cheeses.

Slice bread/crackers: Thinly slice the baguette, toast lightly, and arrange in stacks or fanned slices. Alternatively place crackers in a neat pile.

Add pâté and finish: Place the chilled Chicken Lodge liver pâté (in its ramekin or terrine) on the board with a small butter knife or spreader. Garnish the pâté with fresh herbs. Ensure there are serving utensils for mustard, honey and a cheese knife for each cheese.

Serve: Suggest guests spread pâté on toasted baguette or crackers, pair meats with cheeses and pickles, and combine sweet (honey, dried fruit) with savory elements. Serve at room temperature (pâté slightly softened) for best flavor.