Liver Pâté Recipe
French · Appetizer · 25 min total
A smooth and rich French-style liver pâté made with chicken livers, butter, and aromatic herbs. Perfect as an appetizer spread on crusty bread or crackers.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 lb chicken livers, trimmed and rinsed
- 1 cup unsalted butter, softened, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons heavy cream
Instructions
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add onion and garlic; cook until soft, about 3 minutes.
- Add chicken livers and cook until browned on the outside but still pink inside, about 4-5 minutes. Stir in thyme, salt, pepper, and allspice.
- Carefully add brandy to the skillet (it may flame). Cook for 30 seconds, then remove from heat.
- Transfer the liver mixture to a food processor. Add remaining butter (cut into pieces) and heavy cream. Process until smooth, scraping down sides as needed.
- Taste and adjust seasoning. For a finer texture, pass through a fine-mesh sieve.
- Spoon into a serving dish or ramekins. Press plastic wrap directly onto surface to prevent skin formation. Refrigerate for at least 2 hours before serving.
- Let stand at room temperature for 15 minutes before serving.
Tips
- Serve with toasted baguette slices, cornichons, and Dijon mustard.
- Pâté can be stored in the refrigerator for up to 5 days. Cover tightly.
- For a smoother pâté, push through a sieve after processing.
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