Chicken-Liver Pâté
Updated May 8, 2023
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons unsalted butter, cut into cubes
- 2medium shallots, peeled and finely chopped
- 1pint fresh chicken livers, approximately 1 pound, trimmed
- 1tablespoon fresh thyme leaves, chopped
- ⅓cup Madeira or port
- 3tablespoons heavy cream, plus more as needed
- Kosher salt to taste
Nutritional analysis per serving (8 servings)
206 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Step 2
Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Step 3
Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Private Notes
Comments
Ivy,
Place a thin layer of melted butter on top on the pate & let it chill 10-15 minutes. Then wrap in plastic. You can keep it for a week in the fridge or frozen for up to a maximum of 2 months. Thaw in the refrigerator & serve as usual. I got this tip from french chef, Jacques Pepin.
Here’s a funny secret ingredient to an excellent chicken liver pate: add a boiled egg to the blender/processor. I don’t know exactly what it does but it truly improves the flavor and texture of the “mousse”. I also tip in a little cognac to the blender, in addition to a sweeter port, like Madeira or tawny. Finally: I make an aspic to go on top — well seasoned clarified chicken stock reduced to 3/4 cup, 1/4 cup port and gelatin. I make pate more than a human should.
Doesn't need the wine. A splash of balsamic vinegar works well instead. Its so good this is the third time I've made it since it was published in Line Cook's Pâté.
1st time trying this; def will make again! yum! Other than cleaning connective tissue from livers (a bit messy), easy-peasy. Followed recipe for cooking and assembling. Followed other's suggestions to increase spice, add rosemary and placed some fresh sage leaves on the bottom of the mold. No port so used brandy. Will try adding some nutmeg next time. So, so good!
delicious as written.
I’ve made this as well as Mark Bittman’s Creamy Chicken Pate. Have to say I prefer this one. It’s easy for the spices in Mark’s version to overwhelm and as my kids said, “taste like a Christmas tree.” But I did sub brandy for port in this recipe, as called for by Mark. Delicious, served with bacon onion jam and baguette slices.
Thanks for this; I was considering that recipe, but the spices gave me pause. I also subbed brandy. Delicious!