Chicken Liver Pâté is a family favorite and I make it in big batches. The recipe for Liver pate is simple and goes amazingly with fresh bread slices or crackers. Pate is a paste mostly prepared with forcemeat. You can make it with your choice of forcemeat however, here I am sharing the recipe of Chicken Liver Pate.
Chicken Liver Pâté is a classical spread and the silky smooth pate flavored with a choice of herbs and a dash of brandy needs no further side along with bread.
Easy to make with available ingredients!
The recipe calls for Chicken liver, a few herbs, butter, and brandy if you are making it for the adults. I always make two versions of this; alcoholic and non-alcoholic Chicken Liver Pâté. I do not give pasta the alcoholic one even though I add just a dash of brandy.
In my place, we have two pets, Coffee a golden retriever, and Luchi, a Pug. We purchase chicken in bulk for them as we do not give store-bought food to them. Both of them are at all fond of chicken liver. I mostly separate the liver and use it to make either pate or a basic liver curry.
It is all about acquired taste
Well, I am not a fan of chicken liver unless I am making pate or chicken liver terrine. Terrine is similar to pate though the texture is coarse. Pate, on the other hand, is silky smooth. Mehebub loves North Indian liver curry also Bengali Mete Chorchori cooked with the liver. I however prefer both of these when cooked with the mutton liver. Pasta, on the other hand, loves liver as part of a simple chicken stew or mangshor jhol, either Pathar Mangshor Jhol (also known as Bengali Mutton Curry) or Murgir Jhol (also known as Bengali Chicken Curry).
After all these choices available, I keep a few chunks of liver separated or at times order chicken liver just to make my favorite Liver Pâté. After initial obligations, both father and daughter use the spread and eat their portions of bread delightfully.
The Perfect recipe!
As I already mentioned liver pate is a classic dish, I do not play around with the ingredients. I prefer to make it following the authentic recipe of Chicken Liver Pâté. You have to cook the liver with shallot, a few herbs along with butter and after making the paste you need to store it in the refrigerator. You can serve it both cold and hot. I prefer cold pate along with freshly baked bread. In case shallot is not available use normal onion. I mostly do that.
They call it Pate de fois de vollaille in French. If you have some good wine at home, do try a glass of wine along with a few crackers and the pate.
Here's the Recipe!Print
Chicken Liver Pâté is a classic spread prepared with chicken liver and a choice of herbs along with butter and a dash of brandy.
- 250g Chicken Liver
- 1 Onion (or 2 Shallot)
- 1 Tsp. Garlic paste
- 1 tsp. dried thyme
- 2 Tbsp. Brandy (or Cognac)
- 100g Butter
- 1/2 Tsp. Salt
- 1 Tsp. ground pepper
- 1/4 Tsp. ground cinnamon
- Cut the liver into small chunks and roughly chop the onion.
- Take 1/2 of the butter in a deep bottom pan and let it melt at medium temperature.
- Add the bay leaf.
- Now add chopped onion and also garlic paste and fry for a minute.
- Add chopped liver.
- Now add ground cinnamon and cook on low flame till the liver changes color.
- It will take hardly 2 minutes.
- The liver will start releasing moisture by this time.
- At this point add both black pepper and also salt and give it a mix.
- Now add half of the remaining butter and mix well.
- Add thyme at this point.
- Cook for 5 minutes and switch the flame off.
- Discard the bay leaf and add brandy and give it a mix.
- If making a non-alcoholic version, just skip the brandy.
- Let it cool and make a smooth paste using the food processor.
- Once done transfer in a ramekin or a choice of the bowl.
- Even the top with a spoon.
- On the same pan that was used for making the pate, melt the remaining butter.
- Spread the melted butter over the pate.
- Refrigerate it for 2 hours.
- The pate will set by then with butter set in the top.
- You can store it in the refrigerator for 7 days.
Take a fresh slice of bread or baguette, or a cracker and spread the pate and enjoy it.
The paste should not be grainy. It will be depending on the doneness of the liver. If you overcook, the liver will be grainy while making the paste. Total 7 minutes of cooking is enough.
This is a low lactose recipe. If you wish you can add some cream while making it.
- Category: Spread
- Method: cooking
- Cuisine: French
- Serving Size: 40g
- Calories: 130
- Sugar: 0.5g
- Sodium: 194mg
- Fat: 9.8g
- Saturated Fat: 5.7g
- Carbohydrates: 1.6g
- Fiber: 0.4g
- Protein: 6.4g
- Cholesterol: 162mg
Keywords: Chicken Liver Pate recipe, Debjanir Rannaghar, Chicken Liver Recipe
Have you tried the Chicken Liver Pate recipe from Debjanir Rannaghar!
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