Chicken Liver Pâté Recipe

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Course: Spread

Cuisine: French

Keyword: Chicken Liver Pate recipe, Chicken Liver Recipe, Debjanir Rannaghar

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: portions

Calories: 130kcal

Cost: Rs 250

Get Recipe Ingredients

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.

If you prefer a non-alcoholic version, simply omit the brandy.

Allow the mixture to cool, then process it into a smooth paste using a food processor.

The liver pate should be smooth, not grainy. Graininess usually means the liver was overcooked. Cooking it for a total of 7 minutes is just right.

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.

Variation

This recipe is low in lactose, but you can add some cream if you like.

Spread the pate on a slice of bread, baguette, or a cracker and enjoy.