Chicken Liver Pâté is a classic spread, and this silky-smooth version, flavored with herbs and a touch of brandy, is perfect with just bread. Keep reading to learn how to make chicken liver pâté at home. This simple liver pâté recipe pairs wonderfully with fresh bread or crackers. Pâté is a paste typically made from finely ground meat. While you can use various meats, this recipe focuses on chicken liver pâté.
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Debjani's Note
I'm not particularly fond of chicken liver unless I'm preparing a pate or a coarse terrine. While a terrine has a rougher texture, pate is wonderfully smooth. Mehebub, however, enjoys North Indian liver curry and Bengali Mete Chorchori, both made with liver. I prefer both these dishes when they're prepared with mutton liver instead. My daughter, Pasta, loves liver in a simple chicken stew or mangshor jhol, whether it's Pathar Mangshor Jhol (Bengali Mutton Curry) or Murgir Jhol (Bengali Chicken Curry).
Given all these options, I often set aside a few pieces of liver, or sometimes specifically order chicken liver, just to make my beloved Liver Pâté. After a bit of coaxing, both my husband and daughter happily spread it on their bread and enjoyed every bite.
At my home, we have two pets: Coffee, a Golden Retriever, and Luchi, a Pug. We buy chicken in large quantities for them since we don't feed them store-bought food. Both dogs absolutely love chicken liver. Sometimes, I set aside the liver and use it to prepare either a pate or a simple liver curry.
Ingredients
This recipe requires chicken liver, some herbs, butter, and a touch of brandy if you're making it for adults. I always prepare two versions: one with alcohol and a non-alcoholic Chicken Liver Pâté. Even though I only add a small amount of brandy, I never give Pasta the alcoholic version.
About the recipe!
As I mentioned, liver pate is a classic dish, so I don't change the ingredients much. I like to make it using the traditional recipe for Chicken Liver Pâté. You need to cook the liver with shallots, some herbs, and butter. After making it into a paste, you should keep it in the refrigerator. You can enjoy it either cold or hot. I prefer cold pate with fresh bread. If you don't have shallots, you can use regular onions instead, which is what I often do.
In French, it's called Pate de fois de vollaille. If you have some nice wine at home, try a glass with a few crackers and the pate.
Recipe Card
Chicken Liver Pâté Recipe
Chicken Liver Pâté is a classic spread prepared with chicken liver and a choice of herbs along with butter and a dash of brandy.
Ingredients
- 250 g Chicken Liver
- 2 tablespoon Brandy or Cognac
- 100 g Butter
- 1 Onion or 2 Shallot
- 1 teaspoon Garlic paste
- 1 teaspoon dried thyme
Spices
- ½ teaspoon Salt
- 1 teaspoon ground pepper
- ¼ teaspoon ground cinnamon
Instructions
- Cut the liver into small pieces and roughly chop the onion.
- In a deep pan, melt half of the butter over medium heat, then add the bay leaf. Next, add the chopped onion and garlic paste, frying for one minute.
- Add the chopped liver and ground cinnamon, cooking on low heat until the liver changes color, which should take about two minutes.
- At this point, the liver will begin to release moisture.
- Stir in both black pepper and salt.
- Then, add half of the remaining butter and mix well, incorporating the thyme.
- Cook for five minutes before turning off the heat.
- Remove the bay leaf, add the brandy, and mix.
- Allow the mixture to cool, then process it into a smooth paste using a food processor.
- Once done, transfer the pate to a ramekin or your chosen bowl, smoothing the top with a spoon.
- In the same pan used earlier, melt the rest of the butter. Spread this melted butter over the pate and refrigerate for two hours.
- The pate will firm up with the butter set on top, and it can be stored in the refrigerator for up to seven days.
Notes
Variation
This recipe is low in lactose, but you can add some cream if you like.Serving Suggestion
Spread the pate on a slice of bread, baguette, or a cracker and enjoy.Nutrition
Have you tried the Chicken Liver Pate recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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