Chicken Liver Pate (Classic, Creamy, and Easy)
This classic Chicken Liver Pate is silky, rich, and surprisingly simple to make. Chicken livers are sautéed with onion, garlic, thyme, and brandy, then blended warm with butter and cream for an ultra-smooth, restaurant-style spread that’s perfect for entertaining or make-ahead appetizers.
Ingredients
- 1 pound chicken livers trimmed and patted dry
- 8 tablespoons unsalted butter 1 stick, divided
- 1 small yellow onion finely chopped (about 1 cup)
- 2-3 cloves garlic minced
- 2 tablespoons brandy, cognac, or dry sherry
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon fresh thyme leaves chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 1/4 teaspoon ground allspice or nutmeg optional but recommended
- 2-3 tablespoons clarified butter or ghee melted, optional, for sealing the top
- Toasted baguette slices or crostini for serving
- Crackers such as water crackers or seedy crackers, for serving
- Cornichons or small pickles for serving
- Grainy mustard for serving
- Thinly sliced radishes for serving
Instructions
- Rinse the chicken livers gently under cold water, then pat them very dry with paper towels. Trim off any visible green spots, connective tissue, or tough bits. Discard any discolored or damaged pieces.1 pound chicken livers
- In a large skillet, melt 4 tablespoons (half the stick) of butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes, without browning. Add the minced garlic and thyme and cook for 1 minute more until fragrant.8 tablespoons unsalted butter, 1 small yellow onion, 2-3 cloves garlic, 1 teaspoon fresh thyme leaves
- Push the onions toward the edges of the pan and add the chicken livers in as close to a single layer as possible. Season with salt, pepper, and allspice or nutmeg. Cook over medium to medium-high heat for about 3–4 minutes per side, turning once, until browned on the outside but still slightly pink in the center and tender when pressed.1 pound chicken livers, 1 small yellow onion, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground allspice or nutmeg
- Reduce the heat to low. Carefully pour in the brandy, cognac, or dry sherry. Stir and scrape up any browned bits from the bottom of the pan. Let the alcohol cook off for 1–2 minutes, until slightly reduced and syrupy.2 tablespoons brandy, cognac, or dry sherry
- Remove the pan from the heat and let the mixture cool for 3–5 minutes. It should be warm but not piping hot before transferring to the blender or food processor.
- Transfer the warm livers, onions, garlic, thyme, and all the pan juices to a high-speed blender or food processor. Add the remaining 4 tablespoons butter (cut into chunks) and the heavy cream. Blend until completely smooth and silky, scraping down the sides as needed.1 pound chicken livers, 8 tablespoons unsalted butter, 1 small yellow onion, 2-3 cloves garlic, 2 tablespoons heavy cream, 1 teaspoon fresh thyme leaves
- Taste the warm mixture and add more salt, pepper, or a tiny pinch of allspice or nutmeg if needed. Remember flavors will mellow as the pate chills. Blend briefly again to combine.1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground allspice or nutmeg
- Spoon the blended chicken liver mixture into small ramekins, jars, or one larger serving dish. Tap gently on the counter to remove air bubbles and smooth the tops with a spatula or spoon.
- If desired, spoon a thin, even layer of melted clarified butter or ghee over the top of each ramekin, tilting so it coats the entire surface. This helps preserve the pate and gives a glossy, traditional finish.2-3 tablespoons clarified butter or ghee
- Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight, until the pate is firm and fully chilled. The texture will become sliceable and easily spreadable.
- Let the pate sit at room temperature for 15–20 minutes before serving to soften slightly. Serve with toasted baguette slices or crostini, crackers, cornichons or small pickles, grainy mustard, and thinly sliced radishes or other crisp vegetables.Toasted baguette slices or crostini, Crackers, Cornichons or small pickles, Grainy mustard, Thinly sliced radishes
Notes
Yield: about 1 1/2 to 2 cups of pate (serves 6–8 as an appetizer). For a milder flavor, soak the livers in milk for 30 minutes, then drain and pat dry before cooking. Do not overcook the livers or the pate can turn grainy; a slight blush in the center is ideal. Store tightly covered in the refrigerator for 4–5 days (up to 1 week if sealed with clarified butter) or freeze for up to 2 months. Thaw overnight in the fridge and stir gently if needed. For a dairy-free version, use dairy-free butter or ghee and a neutral plant-based creamer instead of heavy cream.
Nutrition
Calories: 250kcal
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