Chicken Liver Pâté
This classic chicken liver pâté is so easy to make at home, and is the perfect appetizer for parties and gatherings! This is best made the night before.
1 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 1498 kcal | Sugar | 4 g |
| Carbs | 12 g | Cholesterol | 1117 mg |
| Protein | 41 g | Sodium | 2328 mg |
| Fat | 137 g | Fiber | 2 g |
| Sugar | 4 g | ||
| Cholesterol | 1117 mg | ||
| Sodium | 2328 mg | ||
| Fiber | 2 g |
Prep Time: 20 min Cook Time: 15 min Total Time: 1475 min
Ingredients
3 Tablespoons butter
2 large scallions (diced)
1 Tablespoon minced garlic
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
½ pound chicken livers ( trimmed of fat and connective tissue)
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 Tablespoons cognac (or brandy)
½ cup butter (cubed)
Instructions
In a large skillet over medium heat, melt the 3 tablespoons of butter. Add in the onion and sauté for 5 minutes.
Add the garlic, thyme, and rosemary leaves. Sauté until fragrant, around 2-3 minutes.
Add in the chicken livers. Sprinkle the livers with sea salt and pepper. Cook the livers, stirring until the chicken livers are brown on the outside and light pink on the inside.
Pour the cognac into the pan and deglaze it, scraping the bottom of the pan to remove any browned bits. Cook for 3 minutes, stirring to help evaporate some of the cognac, then remove from the heat.
Transfer the chicken liver mixture to a food processor.
Pulse a few times to combine. Add the remaining butter, a cube at a time, and purée. Taste test, and salt if desired. The mixture will be like a batter and not solid, but will solidify in the refrigerator.
Place into ramekins and refrigerate, covered, for up to 4 days. This recipe yields around 1 cup of pate.
Serve on toasted baguettes, crackers or toast points.