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Basic chicken liver pate
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Prep Time:
25 minutes
Cook Time:
11 minutes
Total Time:
36 minutes
Impress guests with gourmet chicken liver pate and crisp bread as an appetizer.
Ingredients:
  • 470g chicken livers
  • 200g butter, at room temperature
  • 1 large eschalot (French shallot), peeled, finely chopped
  • 60ml (1/4 cup) brandy
  • Salt & ground white pepper
  • 80g unsalted butter, cubed
Instructions:
  • For the freshest chicken liver pate, select livers with shiny, moist flesh and no dry patches. Unpack the livers onto a plate, cover with foil, and chill in the coldest fridge section, using within 2 days. To clean, discard any white sinew with a small knife, trim away greenish areas that could add bitterness to the pate. Rinse the livers in a colander, pat dry with paper towel.
  • Melt 20g (1 tablespoon) of butter in a medium heavy-based frying pan over medium heat until foamy. Add half the livers and sear each side for 30 seconds. Continue cooking, turning occasionally, for 4 minutes for medium-sized livers or 5 minutes for large livers until browned outside and slightly pink inside. Transfer to a plate and repeat with remaining livers. Be cautious of spattering from the moisture in the livers.
  • Cook the eschalot in the frying pan over gentle heat, stirring occasionally with a wooden spoon for 2 minutes until soft. Add the livers back to the pan, pour in the brandy, and simmer for 1 minute to reduce the alcohol, enhance the brandy flavor, and intensify the overall mixture.
  • Add the liver mixture to a food processor and blend for 30 seconds until smooth, scraping down the sides as needed. Transfer a portion of the liver mixture to a coarse sieve over a medium bowl and press it through using a metal spoon. Repeat with the rest of the mixture in two more batches, ensuring all the mixture is scraped from the processor. Sieving will eliminate any lumps and sinew threads.
  • Place the liver mixture back into the food processor bowl. Add the remaining butter pieces. Process for 40 seconds until butter is fully mixed and the mixture is smooth, remembering to scrape down the sides once. Season with salt and pepper to taste.
  • Divide the pate mixture into two 310ml (1 1/4-cup) ramekins, smoothing the surface with a teaspoon. Melt the unsalted butter in a saucepan over medium heat, then pour it evenly over the pate to create a protective layer. Let the butter solidify to preserve the pate's color and flavor. Cover with plastic wrap and refrigerate overnight to set and enhance the taste. Enjoy the pate within 5 days, served with baguette slices, toasts, crackers, or nashi fruit.

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