Chicken Liver Pate Recipe or Chicken Liver Pâté
Chicken Liver Pate Recipe or Chicken Liver Pâté is dangerously easy, inexpensive and luxurious. Easy chicken liver pâté is made with butter, onions, garlic, brandy, and thyme. It is blended smooth to spread on bread or crackers.
Ingredients
- 500 gram Chicken livers
- 10 tablespoons Butter Unsalted is better; Though I used salted butter
- 1 tablespoon Garlic Paste
- 1 Piece Onion Medium; Sliced thinly
- 1 tablespoon Thyme Fresh is better though I used dried ones
- 1/2 tablespoon Salt
- 2 Pieces Bay leaves
- 0.5 Cups Water
- 2 tablespoons Scotch I used Chivas Regal; Cognac goes well too
- 0.5 tablespoon Black pepper
- 10 drops Tabasco Fiery Red sauce
Instructions
- First! Get your ingredients ready. Prepare the chicken livers.
- Clean and slice the chicken livers into halves using a chef's knife.
- Take a medium-sized, heavy-based frying pan & melt two tablespoons of butter.
- Add chicken livers, sliced onions, thyme, salt, bay leaves and garlic and gently mix around to fry the chicken livers over medium heat for about 5 minutes.
- Keep them on the move with a spatula, turning them over quite frequently. Once the ingredients have mixed well, add just enough water to cover. Bring it to simmer and reduce heat.
- Cook on low heat till livers turn pink and are cooked (this will take about 5 minutes tops).
- Remove from fire and drain the stock.
- Remove & discard bay leaves.
- Add the cooked livers to a blender and add two tablespoons of Chivas Regal. If the idea of adding scotch whiskey does not appeal you can use brandy or cognac as well.
- Blend well adding remaining butter as you go till the butter is nicely blended and the paste is smooth.
- Check for seasoning and add half a tablespoon of black pepper and blend again.
- If you wish the pâté to be a bit spicy, add 10 dashes of Fiery Red Tabasco.
- Add to ramekins or small plastic boxes and refrigerate overnight to set firmly.
Notes
- Always use fresh chicken livers.
- If you like livers with a milder taste, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe.
- You can replace the cognac with a Chivas just as I have done or you can use a touch of cream sherry.
- If you don't have white onions available, feel free to use shallots.
- Always wait for the livers to cool before blending.
- You can use clarified butter (ghee) on top of the pate to make it last longer in the fridge.
- Soaking the livers in milk prior to preparing the pâté will mellow out the intense flavour.
- Overcooked livers are the most likely reason for a grainy pâté. For a smooth, silky texture make sure to cook the livers until just lightly browned before blending.