This chicken liver pate transforms chicken liver, herbs, veggies, and brandy into a rich, creamy spread. It’s the best addition to your charcuterie board.
In the last few years, I’ve learned that I am chronically low on iron. So, I have been trying to find any way possible to increase and stabilize my iron, including eating lots of liver (in any way and form!). Thank goodness I was born into a Ukrainian family, where liver was always a popular protein. Did you know liver pate was one of the first solid foods I had as a baby/kid?! I’m so thankful the love for liver pate stuck with me and is one that I still love ’til this day.
So, what exactly is chicken liver pate? It’s a pureed, creamy blend of ground poultry, vegetables, and a combination of dry seasonings. The name “pâté” comes from France, but this method comes from my grandma and mom. It tastes meaty, and is served like a spread. In less than 30 minutes of prep, it’s a great option to serve at both informal or formal occasions.
Liver Pate Ingredients & Substitutions
Use these simple and affordable ingredients to make your chicken liver pate. If you haven’t tried pâté before — you’ll fall in love with it in no time!
- Chicken liver: The main ingredient here is chicken liver. I know, I know… to most people, liver is a no-go, but I encourage you to try it. I love chicken liver for its mild flavor, but duck, turkey, pork, or beef liver can be used as well for more variety.
- Veggies: Shallots and garlic are the regular veggies to add into pâté, but yellow onion or chives work well too!
- Herbs: Dried thyme is a “must” for a fantastic pâté. For more herb diversity, add dill, parsley, rosemary, or fresh thyme.
- Seasoning: Salt and black pepper go a long way to flavor the pâté, so adjust these to taste. For even more flavor, consider adding spices like cumin, paprika, red pepper flakes, or allspice.
- Fat: My go-to fat choice for making the pâté creamy is butter, but lard is also a good substitute.
- Brandy: The brandy adds depth to the pate, so use if it possible. In a pinch, I have heard of people substituting with sherry or cognac for a slightly different taste.
How to Make Chicken Liver Pâté
Chicken liver pate is essentially a purée of all the ingredients, with a tiny bit of cooking involved. Here’s how to make the most of the flavors and ingredients.
- Melt the butter: Place the butter in a small pan and cook it on low heat until melted and lightly browned. Remove from heat and set aside.
- Sauté the veggies: In a separate large skillet, sauté the additional butter, shallots, and garlic on medium heat until the shallots are translucent.
- Add the chicken liver: Add chicken liver to the pan and cook until it is 165°F and browned on all sides.
- Cook the liquids: Remove the skillet from heat and quickly add the seasonings and brandy. Return to the stovetop, and on high heat, cook the mixture until it turns into a syrup. Remove from heat and allow to cool.
- Blend the mixture: When the mixture is cool, blend it in a blender or food processor until it is creamy and smooth.
- Top with butter: Pour the melted butter from the small pan on top of the pâté. Refrigerate and chill until ready to serve.
Serving tip: I like to serve mine in ramekins with tortilla chips, sourdough crackers or a slice of toasted whole wheat baguette. I’ve also used it as a sandwich spread like in this Danish pickled beets and pâté smørrebrød recipe, or on any other sandwich you like!
Tips from the Kitchen
This basic chicken liver pate recipe is super easy, but here’s some tips for you, just in case.
- Soak the chicken liver for a milder flavor: Soak the chicken liver in milk for about an hour to make the liver taste more mild.
- Choose a pale chicken liver: If you’re able to choose, buy pale chicken livers. They tend to have a more mellow, rich flavor compared to red-colored livers.
- Blend the ingredients well: Unless you like a chunkier pâté, blend the ingredients well. I like this blender, but if you’d rather use a food processor, this one has great reviews. I like my pâté perfectly smooth, so blend away!
- Avoid a grainy pate: Liver pâté can be grainy because it has not been blended well enough, or the liver was overcooked. Cook chicken liver until all sides are lightly browned and the internal temperature is 165°F.
Storing Tips
Chicken liver pate is best enjoyed chilled or at room temperature, but the best flavors develop after it has been chilled for at least a day.
- Refrigerator: To store for up to two weeks, transfer pâté into an airtight jar or container and place it in the fridge. Then, cover it with a thin layer of melted butter. The butter will “seal” the pâté. Each time you dip into the pâté, reseal the top with butter to continue preserving.
- Freezer: To store for up to three months, place pâté in an airtight and freezer-safe container. Thaw in the refrigerator overnight before serving.
More “Rare” Poultry Cut Recipes
- Russian Liver Cake – Savoury meat “cake” made from chicken liver
- Chicken Gizzard Gravy – Hearty gravy made from chicken gizzards
- Chicken Gizzard Mushroom Soup – Rich, hearty soup consisting of chicken gizzards and veggies
- Turkey Necks – Tender oven-baked turkey necks
Recipe
Ingredients
- 8 tbsp unsalted butter divided
- 1/2 cup shallots minced
- 1 garlic clove minced
- 1 lb chicken liver tissue and fat trimmed
- 1 tsp dry thyme
- 1 tsp salt adjust to taste
- 1/2 tsp ground black pepper adjust to taste
- 1/4 cup brandy
Instructions
- Add 6 tbsp of butter to a small sauce pan. Cook on low until the butter is melted and lightly browned. Remove from heat, set aside.
- Preheat a different large skillet on medium heat. Add the remaining 2 tbsp of butter, shallots, and garlic. Sauté for a few minutes until shallots are translucent.
- Add chicken livers to the pan and cook on all sides until lightly browned.
- Remove from the heat, add thyme, salt, pepper, and brandy. Place it back on the stovetop, and turn heat to high. Cook until the liquids turn into a syrup, about 3 minutes. Remove from the heat and give it time to cool off.
- Once cooled, place the mixture in a blender or food processor. Blend until the mixture is perfectly smooth.
- Pour the reserved melted butter on top. Leave it in the fridge until ready to serve.
What can I substitute brandy with?
Hey Ruslana, Are you looking for a non alcoholic option?
Hi,
How many grams is per serving?
HI Nataliya, this recipe makes 12 servings. I am not sure how many gram in each. Thank you!