Homemade chicken liver pâté
This classic chicken liver pâté recipe is surprisingly easy to make. Silky, smooth and delicious, perfect for any dinner party.
Ingredients
- 225 g chicken livers well-trimmed
- ½ small onion thinly sliced
- 1 small garlic clove crushed
- 1 bay leaf
- ¼ tsp thyme leaves
- ½ tsp salt plus more to season
- ½ cup water
- 170 g unsalted butter at room temperature
- 2 tsp Cognac or Scotch optional
- black pepper
Instructions
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 tsp of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and set aside for 5 minutes.
- Transfer the liver mixture to a food processor, discard the bay leaf and cooking liquid. Process until coarsely pureed, then with the food processor running, add the butter, 2 tbsp at a time until well combined.
- Add the cognac (if using), season and process until completely smooth.
- Transfer into ramekins, cover in cling film, pressing down so the plastic touches the pâté and refrigerate until firm.
- Serve on good crackers or slices of bread.
Tried this recipe?Let us know how it was!
If you have vegetarian guests coming over, make a batch of this olive spread.
