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Pâté Recipe

French · Appetizer · 35 min total

A classic French pâté made with chicken liver and aromatic herbs, perfect as an appetizer or spread.

Ingredients

• 1 lb chicken livers, trimmed
• 1/2 cup unsalted butter, softened
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp brandy or cognac
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground allspice
• 2 tbsp heavy cream

Instructions

1. Rinse chicken livers and pat dry; remove any connective tissue.
2. In a skillet over medium heat, melt 2 tablespoons of the butter. Add onion and garlic; cook until soft, about 5 minutes.
3. Add chicken livers and cook until browned on the outside but still pink inside, about 3-4 minutes per side.
4. Pour in brandy and cook for 30 seconds, scraping up any browned bits. Remove from heat and let cool slightly.
5. Transfer liver mixture to a food processor. Add remaining butter, thyme, salt, pepper, allspice, and cream. Process until smooth.
6. Press mixture through a fine-mesh sieve for a silky texture (optional).
7. Spoon into a serving dish or ramekins, smooth the top, and cover with plastic wrap. Refrigerate for at least 2 hours before serving.

Tips

• Pâté can be stored in the refrigerator for up to 5 days.
• Serve with crusty bread, cornichons, and Dijon mustard.
• For a smoother texture, press through a sieve after blending.

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