Chicken Liver Pate
Made after traditional French fashion, this Chicken Liver Pate (Pâté de Foie de Volaille) is rich, creamy, and deliciously indulgent. Perfect for entertaining, it will add a touch of class to your dinner party or special gathering.
Ingredients
- 8 tablespoons quality unsalted butter , divided, room temperature
- 2 shallots , (can substitute a small onion), peeled and chopped
- 2 cloves garlic , minced
- 1 pound fresh chicken livers , trimmed and cleaned (see blog post section "How to Prepare Chicken Livers")
- 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons brandy or cognac (optional but traditional for flavor)
- 3 tablespoons heavy whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground black pepper
Instructions
- Optional: To take some of the edge off the livers and make them milder in flavor, soak the livers in a bowl of milk for one hour, drain, rinse and pat dry, then proceed with the recipe.In a large skillet, melt 2 tablespoons of butter over medium heat, add the shallot and garlic and sauté until softened and lightly golden, about 5 minutes. Add the chicken livers, thyme, and spices to the skillet and cook the livers until they are browned on the outside and just slightly pink on the inside, about 3-4 minutes per side. Be careful not to overcook them or they will become tough. Add the brandy or cognac, and deglaze the bottom of the pan, scraping up any browned bits. Let it simmer for one minute.
- Transfer the contents of the skillet to a food processor or high-powered blender and add the remaining butter and the heavy cream. Process or blend until very smooth and creamy. Add more salt and pepper to taste and, if adding any more, pulse/blend the mixture again. (If you'd like to take the additional step for an even smoother texture, press the mixture through a fine-mesh sieve.)
- Transfer the pate to ramekins or a serving dish. To prevent oxidation and preserve color you can pour a thin layer of melted butter over the top to create a seal until ready to use.Cover and refrigerate the pate for a few hours, preferably overnight, to give the flavors adequate time to meld and to allow the pate to fully set. When ready to serve, remove the pate from the fridge about 30 minutes before serving to allow it to come to room temperature. See "How to Serve Chicken Liver Pate" in blog post for serving and garnishing ideas.
Nutrition
Calories: 162kcalCarbohydrates: 2gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 281mgPotassium: 133mgFiber: 0.2gSugar: 1gVitamin A: 5386IUVitamin C: 9mgCalcium: 14mgIron: 4mg
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