Easiest Way to Make Yummy Chicken Liver Pâté

Easiest Way to Make Yummy Chicken Liver Pâté Delicious, fresh and tasty.

Chicken Liver Pâté. Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. Reviews for: Photos of Easy Chicken Liver Pate.

The thought of eating liver may not be so appealing to you, but that's because you've never tried my chicken liver pate.

It's quick and easy, and it really tastes amazing, especially when you pair it with a gluten-free crostini, sourdough bread, cucumber slices or even fermented vegetables.

Pat livers dry with paper towels.

You can have Chicken Liver Pâté using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken Liver Pâté

1. Prepare 12 tablespoons (1.5 sticks) of unsalted butter, cut into cubes.

2. You need 2 of large shallots, peeled and finely chopped (3/4 to 1 cup).

3. It’s 1 pound of fresh chicken livers, trimmed of fat and connective tissue.

4. You need 2 teaspoons of dried thyme or 1 Tablespoon of fresh thyme that's been chopped (lavender and parsley are also great additions - or even dried Herbes de Provence).

5. You need 1/3 cup of dry vermouth (you can also use red or white wine, Port, or Madeira, depending on which flavor you prefer).

6. You need 1 teaspoon of kosher salt to start.

7. You need 1/2 teaspoon of black pepper.

Season livers with salt and pepper and add to skillet.

Puréeing cooked chicken livers along with brandy and butter makes this pâté rich and creamy.

Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.

Stir in bourbon and remove from heat.

Chicken Liver Pâté instructions

1. Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sweat them for 4 to 5 minutes….

2. Just until theyre all translucent. You don't want them to brown. Then add thyme, stir it in, and let it bloom in the hot butter for a minute or so..

3. Add vermouth, turn heat to high, and let it reduce by about half..

4. Then add chicken livers and gently toss them in the sauce..

5. Add salt and pepper, then let livers cook, occasionally gently stirring and folding to make sure all sides get cooked, just until the livers are lightly browned on the outside, but still tender and pink on the inside..

6. Let livers cool for 15 minutes or so before putting them in a food processor or blender (along with all of the sauce) and puree until smooth..

7. Add remainder of the butter (8 Tablespoons) and blend again until completely smooth. Adjust seasoning if needed and blend a few more seconds..

8. Transfer the pâté into a lidded container, give the bottom a few gentle taps on the counter to pack it, then cover entire surface with plastic wrap or wax paper, put lid on container, and refrigerate until firm. (At least two hours.)

The pâté should keep at least 5 to 7 days well refrigerated..

1. Serve with baguette, toast, or crackers, and enjoy! :).

The chicken liver pate came out the best I've ever made, in many years of cooking!

Making it again today, for the second time, and hoping it will be equally as good, great recipe!

For an inexpensive variation on foie gras, try chicken livers in this tasty pate, which is also known as "chopped liver." Plan ahead for overnight refrigeration to let flavors blend.

This is the perfect Christmas day starter using chicken livers, a wonderful low.

Heat a heavy-based frying pan over a medium heat.