Go Back
Print
Chicken liver pate

Chicken Liver Pâté

This simple, luxurious pâté is delicious and easy to make. While it feels very sophisticated, it can be quite inexpensive and makes a great dinner party hors d'oeuvre!

Ingredients

  • 1/2 lb chicken livers well-trimmed
  • 1 shallot diced
  • 1 clove garlic peeled and minced
  • 1 bay leaf
  • 1/2 tsp thyme leaves
  • 1/2 tsp sea salt
  • 1/2 cup water
  • 12 tbsp butter room temperature
  • 2 tsp rye whiskey
  • 1 dash pepper freshly ground

Instructions

  1. Place chicken livers, shallot, garlic, bay leaf, thyme, salt and water in a small saucepan and bring to a simmer.

  2. Reduce the heat to low and cover the pan.

  3. Stir occasionally and cook until the livers are barely pink inside. For me this took about 4 minutes.

  4. Remove pan from the heat and let it stand, covered, for 5 minutes.

  5. Using a slotted spoon, transfer the livers, shallot and garlic to a food processor. Discard remaining water and herbs.

  6. Process until coarsely chopped and then begin adding butter, 2 tablespoons at a time, with the machine running.

  7. Add the rye whiskey and season with salt and pepper. Process until the pate is silky smooth. 

  8. While you can serve it immediately, it is best if chilled overnight. You will want to take it out of the refrigerator about 30 minutes before serving to allow it to soften slightly.

  9. Serve with crackers, veggies or toasted baguette. Enjoy!