Chicken Liver Pate Recipe

Prepare livers

Rinse chicken livers under cold water and pat dry with paper towels. Trim away connective tissue and any green or discolored pieces. Pat again to remove surface moisture; refrigerate briefly if needed so they are cold but not frozen.

Sweat aromatics

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add finely chopped shallot and a pinch of salt. Cook, stirring, until translucent and softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high, add the trimmed chicken livers in a single layer (do not overcrowd; do in two batches if necessary). Sear 1.5–2 minutes per side until exterior is browned but interior remains slightly pink (internal temp about 140–145°F / 60–63°C). Overcooking will make the pâté grainy. Season with 1 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Deglaze

Remove pan from heat and carefully add 3 tablespoons brandy (stand back as it may flame). Return to low heat and scrape up browned bits with a spoon for about 30 seconds. Let alcohol cook off for about 1 minute.

Blend

Transfer seared livers and cooked shallot/garlic to a food processor or high-speed blender. Add remaining 4 tablespoons cold unsalted butter (cut into cubes) and 1 cup heavy cream, 1 teaspoon fresh thyme leaves, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon powdered sugar if using. Puree until completely smooth, about 1–2 minutes, scraping down sides as needed. If mixture seems too thick, add up to 1–2 tablespoons additional cream to reach a spreadable consistency.

Strain (optional for extra-smooth texture)

For the silkiest pâté, press the purée through a fine-mesh sieve into a bowl using the back of a spoon or spatula, discarding any fibrous bits.

Chill and seal

Spoon pâté into a ramekin or small terrine, smoothing the top. Pour 2 tablespoons melted unsalted butter over the surface to seal (this prevents discoloration). Chill uncovered until just cool, then cover and refrigerate at least 2 hours or overnight to firm and let flavors meld.

Bring to serving temperature

Remove pâté from fridge 20–30 minutes before serving to soften slightly for easy spreading.

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and optional 1/2 teaspoon peppercorns and bay leaf. Bring just to a simmer over medium heat, stirring until sugar dissolves, then remove from heat.

Pour hot vinegar mixture over the sliced onions, pressing them down so they’re submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Quick-pickled onions will be ready in 30 minutes and improve after a few hours; keep refrigerated up to 1 week.

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet.

Brush both sides lightly with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon sea salt.

Bake until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and cool slightly. Optionally rub each warm slice with a cut clove of raw garlic for extra flavor and sprinkle with chopped fresh thyme or chives.

Spread a generous layer of chilled pâté on crostini or serve pâté in a ramekin with crostini alongside. Top with a few quick-pickled onion slices and a little reserved thyme/chive for color. Serve with cornichons or a small green salad if desired.