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Chicken Liver Pâté Recipe

French · Appetizer · 25 min total

A smooth, rich, and buttery chicken liver pâté that's surprisingly easy to make at home. Perfect as an elegant appetizer or spread for crusty bread.

Ingredients

• 1 pound chicken livers, trimmed and patted dry
• 1 cup unsalted butter, softened, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons brandy or cognac
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice

Instructions

1. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shallot and garlic, cook until softened, about 2 minutes.
2. Add the chicken livers and cook, stirring occasionally, until browned on the outside but still slightly pink inside, about 4-5 minutes. Do not overcook.
3. Remove from heat and stir in the brandy, thyme, salt, pepper, and allspice. Let cool slightly.
4. Transfer the liver mixture to a food processor. Add the remaining 14 tablespoons of softened butter. Process until completely smooth, scraping down the sides as needed.
5. Taste and adjust seasoning. Pass the mixture through a fine-mesh sieve for an ultra-smooth texture (optional).
6. Spoon the pâté into a serving dish or ramekins. Smooth the top. Cover and refrigerate for at least 2 hours, or until firm.

Tips

• For a classic finish, pour a thin layer of clarified butter over the top before chilling to seal.
• Serve with cornichons, crusty bread, or crackers.
• Pâté can be made up to 3 days ahead and stored covered in the refrigerator.
• Let pâté sit at room temperature for 15 minutes before serving for best flavor and spreadability.

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