Go Back
A small reck crock of easy chicken liver pate, nearby a baguette and and a hunk of bread smeared with pate
Print Recipe
4.75 / 8 votes

Easy Chicken Liver Pâté

This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Just butter, brandy, shallots, and chicken liver goodness.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: French
Servings: 12 servings
Calories: 210

Ingredients

  • 1 tablespoon plus 2 teaspoons mild oil, such as grapeseed (or substitute unsalted butter)
  • 12 ounces fresh chicken livers, rinsed (about 15 to 20)
  • 1 1/2 ounces shallots, finely chopped (about 2 French shallots or 1 medium shallot)
  • 1/4 cup brandy, preferably Cognac
  • 1 to 2 teaspoons chopped fresh thyme leaves
  • 10 tablespoons unsalted butter, softened, plus more as needed (or, if keeping kosher, substitute chicken fat or margarine)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • crusty white bread, to serve
  • 1 stick unsalted butter, (optional)
US - Metric

Instructions

  • In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the 12 ounces fresh chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size.

    ☞ TESTER TIP: Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.

  • Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove.
  • Add the remaining 2 teaspoons oil along with the 1 1/2 ounces shallots and cook over medium-low heat until the shallots have softened, about 3 minutes. Add the 1 to 2 teaspoons chopped fresh thyme leaves to the skillet, and then carefully pour the 1/4 cup brandy into the skillet.

    ☞ TESTER TIP: 🔥Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.

  • Continue to cook until the alcohol has reduced by half, about 3 minutes.
  • Scrape the contents of the skillet into the food processor along with the chicken livers, add the softened 10 tablespoons unsalted butter to the food processor, season with the 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
  • To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl.
    If you prefer to devour the pâté straight away, spread it thickly on a piece of crusty white bread, such as a sliced baguette.
    If you prefer to use it within 24 hours, cover and refrigerate it for later.
    If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.

Notes

  1. Don't overcook the livers—Sear them until just pink inside for the smoothest texture.
  2. Flambéeing—When adding brandy to the hot pan, STAND BACK to avoid any flare-ups! 
  3. Storage—Covering the pâté with clarified butter creates an airtight seal, keeping it fresher for up to a week.

Nutrition

Serving: 1ounce | Calories: 210kcal | Carbohydrates: 1g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 217mg | Fiber: 1g | Sugar: 1g