Liver pâté or liver mousse Recipe

French · Appetizer · 25 min total

A silky, rich chicken liver pâté that's surprisingly easy to make at home. Perfect as an appetizer spread on crusty bread or crackers.

Ingredients

• 1 lb (450g) chicken livers, trimmed
• 1 cup (2 sticks) unsalted butter, divided
• 1 medium 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. Rinse chicken livers and pat dry. Trim any connective tissue or green spots.
2. In a large skillet, melt 4 tablespoons butter over medium heat. Add shallot and garlic; cook until softened, about 2 minutes.
3. Add chicken livers, thyme, salt, pepper, and allspice. Cook, stirring occasionally, until livers are browned on the outside but still slightly pink inside, about 5-6 minutes.
4. Remove from heat. Add brandy and carefully ignite with a long lighter (or let it simmer for 30 seconds to cook off alcohol).
5. Transfer the mixture to a food processor. Add remaining 12 tablespoons (1 1/2 sticks) butter, cut into pieces. Process until smooth, about 1 minute, scraping down sides as needed.
6. Pass the pâté through a fine-mesh sieve for extra silkiness (optional but recommended).
7. Pour into a serving dish or ramekins. Cover and refrigerate for at least 2 hours until firm.

Tips

• For a smoother texture, press the pâté through a sieve after blending.
• Serve with cornichons, Dijon mustard, and toasted baguette slices.
• Store covered in the refrigerator for up to 1 week.

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