Chicken Liver Pâté

Name: Chicken Liver Pâté
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 6 Tbsps unsalted butter, divided; 79 milliliters minced shallot; 454 grams chicken livers; 1 serving Salt; 1 clove garlic, minced; 2 Tbsps capers; 1 teaspoon dried thyme; 1 teaspoon anchovy paste (optional); 59 milliliters brandy; 59 milliliters cream

Chicken Liver Pâté takes around 30 minutes from beginning to end. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 95 calories, 5g of protein, and 7g of fat per serving. This recipe serves 16. Head to the store and pick up butter, brandy, chicken livers, and a few other things to make it today. It works well as a hor d'oeuvre. If you like this recipe, take a look at these similar recipes: Liver Pâté – The Silkiest and Creamiest Chicken Liver Mousse Ever, Chicken Liver Pâté, and Chicken Liver Pate.

Instructions

Trim connective tissue and fat: Trim any fat or connective tissue from the livers and discard.

Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallots and sauté for 1 minute.

Ingredients you will need

Shallot

Add the livers. Be sure to space them well in the pan so they can brown more easily.

Equipment you will use

Frying Pan

Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.

Ingredients you will need

Salt

Add capers, thyme, garlic, anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.

Ingredients you will need

Anchovy Paste

Capers

Garlic

Thyme

Deglaze with brandy: Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.

Ingredients you will need

Brandy

Syrup

Equipment you will use

Frying Pan

Pulse in food processor, add butter, cream:

Ingredients you will need

Butter

Cream

Equipment you will use

Food Processor

Put the mixture into a food processor or blender and pulse a few times to combine.

Equipment you will use

Food Processor

Blender

Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

Ingredients you will need

Butter

Cream

Place into ramekins and chill: Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.

Equipment you will use

Ramekin

Bowl

The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified putter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

Ingredients you will need

Lard