I love this recipe because it uses inexpensive ingredients and transforms them into something luxurious and smooth. The cooking time is short, the process is straightforward, and the result is a deeply flavorful pâté that pairs beautifully with cocktails or a glass of wine. I also appreciate how well it keeps, making it ideal for entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves 1/2 teaspoon kosher salt, plus more to season 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground black pepper Toasted baguette slices, for serving
Directions
I gather all the ingredients so the process goes smoothly.
In a medium saucepan, I combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon salt. I pour in the water and bring everything to a simmer. I cover, reduce the heat to low, and cook, stirring occasionally, until the livers are just barely pink inside, about 3 minutes. I remove the pan from the heat and let it stand, covered, for 5 minutes.
I discard the bay leaf, then use a slotted spoon to transfer the livers, onion, and garlic to a food processor. I process until coarsely pureed.
With the processor running, I add the butter 2 tablespoons at a time until fully incorporated.
I add the Cognac (or Scotch), season with salt and pepper, and continue processing until completely smooth.
I scrape the pâté into two or three ramekins, press plastic wrap directly onto the surface, and refrigerate until firm.
I serve the pâté chilled with toasted baguette slices.
Servings and timing
Yield: 6 to 8 servings Active time: 25 minutes Total time: 35 minutes
Variations
I add a pinch of nutmeg for a warm, aromatic note.
I replace the Cognac with madeira or port for a sweeter, richer flavor.
I incorporate a tablespoon of heavy cream for an even silkier texture.
I add sautéed mushrooms to the mixture for added depth and earthiness.
I top the chilled pâté with a thin layer of melted clarified butter to help preserve it.
storage/reheating
I store the pâté in the refrigerator for up to 4 days, keeping plastic wrap pressed directly onto the surface to prevent oxidation. I don’t reheat pâté; instead, I let it sit at room temperature for about 10–15 minutes before serving so it softens slightly.
FAQs
Can I freeze chicken liver pâté?
Yes, I can freeze it for up to one month. I thaw it in the refrigerator before serving.
Why is my pâté grainy?
It usually means the mixture wasn’t processed long enough, so I blend it until it becomes completely smooth.
Can I use frozen chicken livers?
Yes, I can use thawed frozen livers as long as they’re well-trimmed and dry before cooking.
What alcohol works best in pâté?
I prefer Cognac or Scotch for depth, but I can also use brandy, madeira, or port.
Can I add herbs to the finished pâté?
Yes, I sometimes fold in minced parsley or chives for a fresh, bright finish.
Conclusion
I love how elegant and effortless this chicken liver pâté is. With minimal ingredients and quick cooking, I can create a luxurious spread that feels perfect for entertaining or enjoying with a simple glass of wine. It’s a classic recipe I turn to whenever I want something rich, smooth, and satisfying.
