Creamy Chicken Liver Pâté

What Ingredients Do You Need?

• 1 lb Chicken livers, trimmed
• 1 cup Unsalted butter, divided
• 2 Shallots, minced
• 2 Garlic cloves, minced
• 3 tbsp Brandy or cognac
• 1 tsp Fresh thyme leaves
• 2 tbsp Heavy cream
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 Bay leaf (for clarified butter topping, optional)

How Do You Make Creamy Chicken Liver Pâté?

1. 1

   Trim the livers

   Pat the chicken livers dry and trim away any greenish spots or connective membrane, then pat dry again.

2. 2

   Sauté aromatics

   Melt 3 tablespoons of butter in a skillet over medium heat and cook the shallots until softened, about 4 minutes. Add the garlic and cook 1 minute more.

3. 3

   Sear the livers

   Add the livers to the skillet in a single layer and cook for 3-4 minutes per side, until browned outside but still faintly pink in the center; they'll finish cooking off the heat.

4. 4

   Deglaze

   Pour in the brandy and thyme, carefully igniting or simply simmering to cook off the alcohol, about 1 minute, scraping up any browned bits.

5. 5

   Blend

   Transfer the livers and pan contents to a food processor while still warm. Add the remaining butter, cream, salt, and pepper, and blend until completely smooth.

6. 6

   Confirm doneness

   The livers should have reached at least 165°F internally before blending for food safety, even though the center looks slightly pink when raw livers are ideally cooked.

7. 7

   Strain for extra smoothness

   For a silkier texture, push the blended pâté through a fine-mesh sieve into a serving dish or ramekins.

8. 8

   Chill and serve

   Cover and refrigerate for at least 3 hours, or overnight, until firm. Serve with toasted baguette slices or crackers.