Chicken Liver Pâté Recipe

Cooking Directions

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and pat dry with paper towels. Trim any connective tissue or fat.

2. 2

   Cook Onions and Garlic

   In a skillet, melt half of the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute.

3. 3

   Cook Chicken Livers

   Increase the heat to medium-high and add the chicken livers to the skillet. Season with salt, pepper, and thyme. Cook for about 5-7 minutes until the livers are browned on the outside but still slightly pink inside.

4. 4

   Deglaze with Brandy

   Add the brandy or cognac to the skillet and scrape the bottom to deglaze. Let it cook for another 1-2 minutes until most of the liquid has evaporated.

5. 5

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter and cream, and blend until smooth. Taste and adjust seasoning if necessary.

6. 6

   Chill the Pâté

   Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or until set.