Chicken liver Pâté may not win any beauty contests, but don’t let its appearance deceive you. Despite its rather unappealing look, this dish is a delightful surprise for your taste buds. If you’re the adventurers type, you’ll find yourself secretly rejoicing when others turn up their noses- more fr you to enjoy!
The Pâté manages to transcend the stereotypes often associated with liver dishes. Forget the overpowering iron taste; instead, revel in its smooth and delicately rich texture. What’s even better is that it won’t break the bank and is a breeze to make.
Silky-smooth and cost-effective, chicken liver Pâté is an excellent choice for a pre-dinner indulgence, pairing perfectly with a cocktail or glass of wine. The simplicity of its preparation allows you to impress guests with minimal effort, making it an ideal make-ahead option for stress-free entertaining up to two days before your event.
Serve this rich concoction with toasted brioche to elevate your dinner party spread. Spread it generously over crackers or thinly sliced toasted baguette for a delightful appetizer. Unlike many Pâtés that requires elaborate preparations, this one is time-saving marvel that delivers on both flavours and ease. So, set aside any reservations about the appearance and savor the surprisingly delicious world of chicken liver Pâté.
What is Pâté?
Pâté, pronounced Pah-tay, is a classical French Delicacy known for its rich and creamy texture. The term originally referred to a mixture of ground meat, fat and seasonings encased in pastry, but over time, it broadened to encompass a variety of finely ground or pureed spreads made from different ingredients. Considered a gourmet or speciality food item, Pâté is incredibly versatile, often paired with accompaniments like fresh herbs, pickles, mustard or sliced fruits to enhance its flavour and presentation. It is commonly enjoyed as an appetizer, hors d’oeuvre, or featured on charcuterie boards.
Liver Pâté, a popular variation, involves combining cooked liver, typically chicken liver, with butter, cream, seasonings and often brandy or cognac. The resulting mixture is meticulously blended until it achieves a smooth and creamy consistency, chilled until set and then served at room temperature. Spread on bread or crackers, liver Pâté offers a delectable and luxurious experience.
While France is credited with popularizing Pâté, similar preparation exist in other culinary traditions. For instance, Italy has its terrine, Germany its liverwurst’s, and the Middle East its chicken liver mousse, all showcasing the global appeal of finely ground or pureed spreads.
Why you will love this recipe?
Indulge in the irresistible allure of this chicken Liver Pâté recipe, a delightful blend of slightly sweet and earthy flavours.
This make-ahead marvel ensures convenience.
Revel in its simplicity, as it effortlessly transforms basic ingredients into a culinary masterpiece.
Delight in its velvety texture- silky, creamy and luxuriously satisfying.
Its surprisingly effortless to make.
Elevate your culinary journey while reaping the nutritional benefits of organ meat, boasting essential vitamins and minerals such as A, B-12, riboflavin, folate, iron, zinc, phosphorus and protein.
Ingredients for Chicken Liver Pate:
Chicken Liver Pâté is a classical and luxurious dish that delights the taste buds with its rich, creamy texture and robust flavours. To create this delectable spread, you’ll need the following ingredients:
Chicken Livers: Traditional French Pâté recipes often use duck or goose liver, the more accessible and cost-effective option of fresh chicken liver is utilized here. The heart of the recipe is the fresh chicken livers, providing a rich and distinct taste, offering a velvety smoothness to the Pâté.
Butter: Enhancing the lusciousness is the inclusion of Butter. Alternatively, ghee (clarified butter), chicken fat or dusk fat can be employed to impart their unique flavours.
Heavy cream: To achieve the desired creamy and decadent texture, Heavy cream is incorporated. This ingredient elevates the Pâté’s overall indulgence, drawing inspiration from the luxurious French versions. For those opting for dairy-free alternative, coconut cream can be seamlessly substituted.
Brandy: Adding depth and complexity to the flavour profile is Brandy, preferably Cognac. Other options like port, red wine or even whisky can be employed, with the recommendation to gently simmer after adding to allow the alcohol to evaporate and mellow the flavour.
Shallot: Shallots contribute a mild sweetness, akin to onions but with a more delicate touch.
Balsamic Vinegar: Caramelized shallots infused with balsamic vinegar bring a delightful acidity to the dish, enhancing its complexity.
Garlic: The aromatic allure of Garlic, preferably fresh for optimal flavour, adds a savoury depth to the plate.
Seasonings: A blend of seasonings, including dried thyme, fine sea salt, black pepper, rounds out the recipe. You can substitute a tablespoon of fresh thyme for 1 tsp of dried thyme or experiment with other fresh herbs provides a personal touch to this exceptional Chicken Liver Pâté.
How to avoid grainy Pâté?
To ensure velvety texture in your Pâté, meticulous attention to both cooking and pureeing process is crucial. Firstly, avoid overcooking the liver, it should be seared on the outside while maintaining a slight pink hue inside, taking only few minutes of cooking. Overcooking is a primary culprit for a grainy consistency.
Secondly, it is equally important to achieve a smooth puree. After cooking, blend the liver thoroughly, investing time to ensure a seamless texture. This dual approach addresses both cooking and pureeing aspects, guaranteeing a luscious creamy outcome.
How to serve Chicken Liver Pâté?
Chicken Liver Pâté offers a rich and indulgent flavour that can be enjoyed in various ways, like:
Spread: For its rich flavour and smooth, velvety texture Chicken liver Pâté can be used as a spread on a slice of bread, baguette or crackers. Whether you choose plain or crust breads, this versatile option can be paired with a dollop of something sweet for a delightful contrast. Crostini presents an elegant option. Toast small bread slices, add a dollop of Pâté and garnish with fresh herbs like thyme, parsley or chives. The result is visually appealing and simple appetizer.
Canapés: Canapés takes it a step further. Use bite-sized bread rounds as a base, top them with Pâté and enhance the flavour with toppings such as caramelized onions, sliced olives or a sprinkle of smoked paprika, sliced tomatoes, chutney, or a slice of orange etc.
Charcuterie board: Incorporating chicken liver Pâté into a charcuterie board is a sophisticated choice. Serve a ramekin alongside cured meats, cheese, pickles and fresh fruits for a varied and visually stunning spread.
Sandwich or Wraps: For a healthier option, consider using the Pâté as a sandwich or wrap filling. Combine it with ingredients like tomatoes, lettuce, caramelized onions or roasted peppers for a delicious meal.
Stuffed vegetables: stuffed vegetables provide an elegant and low-carb alternative. Hollow out mini peppers, cherry tomatoes, olives or cucumber cups and fill them with a delectable portion of Pâté.
Garnish or Accompaniment: Enhance both the presentation and flavour by including garnishes and accompaniments. Fresh herbs, pickles, roasted peppers, caramelized onions and condiments like mustard, onion jam, chutney or strawberry compote or cherry jam can elevate overall experience of enjoying Chicken Liver Pâté. Experiment with these creative serving ideas to delight your guests with this exquisite dish.
How long Chicken Liver Pate can be stored?
Refrigerator: Chicken Liver Pâté is a delicious and Versatile spread that can be enjoyed over time if stored properly. In the refrigerator, tightly cover the Pâté and store it up to 1 week. If you wish to extend its shelf life beyond a week but no longer than 1 month, pour a small amount of melted butter or ghee or lard on top to create a seal. Remember to reseal the top each time you dip into the Pâté to maintain its freshness.
Freezer: For longer storage, the freezer is your ally. Ensure the Pâté is completely cooled before chilling it in the fridge for at least an hour to set properly. If you don’t plan on consuming the entire batch at once, divide the Pâté into smaller portions. Wrap each portion in plastic wrap, followed by aluminium foil and then place them in freezer ziplock bags. Remove excess air to prevent freezer born and don’t forget to label with dates. Chicken liver Pâté can be frozen for up to 3 months. When you are ready to indulge, allow the frozen Pâté to thaw slowly in the refrigerator overnight. This gradual thaw is crucial for preserving the right texture. Freezing may cause slight separation, altering the texture. Combat this by gently stirring the Pâté once it’s thawed to reincorporate any separated fats. With proper storage, you can savor your homemade chicken liver Pâté for a extended period.
Ingredients
250 g Chicken livers, cleaned
75gm + 1 tbsp Butter
1 tbsp Garlic, minced
1 cup Shallots, sliced
1 tsp Dried Thyme
A Pinch of nutmeg
50 ml Brandy
A splash of Balsamic vinegar
45 ml + 1 tbsp Heavy cream
Salt to taste
2 tsp Black pepper,freshly cracked
50 g butter for topping
Toasted bread or cracker for serving
Strawberry jam/ any fruit jam (optional)
Preparation
- Step 1: Heat 1 tbsp butter in a pan over medium heat. When the butter is foaming add the cleaned chicken liver.
- Step 2: Sprinkle some salt and 1 tsp freshly cracked black pepper.
- Step 3: The chicken liver should be seared on the outside while maintaining a slight pink hue inside. Cook for 2 minutes each side. Once the liver is done keep them aside.
- Step 4: In the same pan add the minced garlic and the sliced shallots.
- Step 5: Add a pinch of salt, thyme and nutmeg. Cook the onion till golden.
- Step 6: Then turn off the heat and add the brandy. Cook until the liquid is evaporated.
- Step 7: Next add a splash of balsamic vinegar and cook until the onions are dry. Save about 1 tbsp of caramelized onion for further use.
- Step 8: Then add 1 tbsp of heavy cream and cook for 2-3 minutes. Keep aside.
- Step 9: Next add the caramelised onions in the bowl with the fried liver. Then add black pepper powder and 45 ml heavy cream.
- Step 10: Then blend the livers with a hand blender or food processor until you get a smooth paste.
- Step 11: Then add 75 gm melted butter and blend until you get smooth and creamy mixture.
- Step 12: Transfer the Pâté in jar or ramekins. To prevent oxidation and preserve colour pour a thin layer of melted butter over the top to create a seal until ready to use.
- Step 13: Cover and refrigerate for few hours, preferably overnight, to give the flavors adequate time to meld and to allow the Pâté to fully set.
- Step 14: When ready to serve, remove the Pâté from the fridge about 30 minutes before serving to allow it to come to room temperature.
- Step 15: Spread the Chicken Liver Pâté over toasted bread or crackers, top with reserved caramelized onion and strawberry jam. Enjoy!!
Tips:
For an authentic French Pâté, consider using goose or duck livers, though chicken livers are a more accessible and budget-friendly option.
Achieving an irresistibly smooth texture demands a robust food processor or a powerful hand blender. These kitchen essentials ensure a velvety consistency, elevating your Pâté to gourmet heights.
To enhance flavours, take the Pâté out of the fridge 30 minutes before serving, allowing it to soften. This simple step revives the dish by eliminating the chill that can dull its rich and nuanced taste.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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