Cold Fried Chicken Liver Pate Recipe

Prepare livers

Rinse chicken livers under cold water, pat dry with paper towels. Trim off connective tissue and any greenish bits; cut large livers in half so pieces are roughly uniform.

Sweat aromatics

Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over medium heat. Add the finely chopped onion and a pinch of salt, cooking gently until soft and translucent, 6–8 minutes. Add the garlic and cook 30–45 seconds until fragrant; remove onions and garlic to a bowl and set aside.

Sear livers

Increase heat to medium-high, add remaining 3 tablespoons butter and 1 tablespoon oil to the skillet. When hot, add livers in a single layer (work in batches if needed). Sear 1.5–2 minutes per side until browned on the outside but still slightly pink inside. Do not overcook (livers should be tender).

Flambé (optional) and combine

If using, remove pan from heat, add brandy or cognac, carefully ignite to flambé or return to heat to reduce for 20–30 seconds. Return cooked onions/garlic to the pan, stir to combine and cook 30 seconds to deglaze.

Blend pâté

Transfer livers and aromatics to a food processor or blender. Add heavy cream, thyme, 1 tsp salt, 1/2 tsp pepper and lemon juice. Pulse/blend until very smooth (30–60 seconds). With the machine running, add the softened cold butter in pieces to emulsify into a glossy, spreadable pâté. Taste and adjust seasoning.

Chill

Pass pâté through a fine-mesh sieve into a bowl for extra silkiness (optional). Press plastic wrap directly onto surface, refrigerate until firm, at least 2 hours (preferably 4 hours or overnight).

Portion pâté

When pâté is fully chilled and firm, remove from refrigerator. Using a small scoop or spoon, portion 8 quenelles or 8 small patties (about 1.5–2 tablespoons each). Keep chilled on a baking sheet while you prepare coating station.

Prepare coating station

In one shallow bowl, whisk together flour, cornstarch, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a second bowl, beat the egg with the cold sparkling water to make a thin batter. In a third bowl, place the panko breadcrumbs.

Coat pâté

Dredge each chilled pâté portion first in the flour mixture (shake off excess), then dip into the cold batter, then press into panko breadcrumbs to coat evenly. Place coated pieces on a sheet and return to fridge for 15–20 minutes to firm up — this helps them keep their shape when frying cold.

Shallow fry cold pâté

Heat vegetable oil in a small skillet over medium heat to about 325–335°F (moderate). Add coated pâté pieces in a single layer; cook 1.5–2 minutes per side until golden and crisp. Because pâté is cold and already cooked inside, you are only crisping the exterior—monitor so they don’t over-brown. Drain on paper towels and keep warm or return to refrigerator briefly to maintain cold interior if serving chilled.

Cook onions

Heat butter and olive oil in a medium skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are deeply softened and beginning to caramelize, 15–20 minutes.

Finish jam

Stir in brown sugar and cook 1–2 minutes to melt. Add apple cider vinegar, bbq sauce, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer gently for 3–5 minutes until mixture is glossy and jammy. Remove from heat and cool to room temperature. (Can be made ahead and refrigerated.)

Prepare bread

Preheat a waffle iron (or sandwich press/pan if not available) to medium-high. Brush both sides of sourdough slices with melted butter, lightly brush with beaten egg for a glossy finish and sprinkle a pinch (about 1/8 tsp) of salt on each slice. If desired, brush very lightly with maple syrup for a hint of sweetness.

Make 'waffles'

Place a slice in the preheated waffle iron and press for 2–3 minutes until crisp and golden and griddle lines are pronounced. Alternatively, grill in a hot cast-iron skillet or panini press until crisp. Repeat with remaining slices. Keep warm in a low oven (200°F/95°C) for up to 15 minutes.

Assemble

Place a warm Twin Bears sourdough 'waffle' on each plate. Spoon 1–2 tablespoons of BBQ onion jam onto the bread. Top with one cold-fried pâté piece (or 2 smaller quenelles) placed on the jam so it sits slightly lifted.

Garnish and serve

Scatter microgreens or chives around, add 2 cornichons per portion, and finish pâté with a light sprinkle of coarse sea salt. Serve immediately so the waffle is warm and crisp while the pâté interior remains cool and silky.