Creamy Chicken Liver Pate is a spread made with chicken liver cooked together with onions, garlic, butter, cream and spices then processed into a paste that is then let to set in a ramekin, chilled then to be served as a spread on breads.
We made some liver spread before, that one was the Filipino version, less refined, a bit gritty, a bit sweet and spicy. While that version was quite rustic, it certainly is a Filipino favourite, especially when spread over a freshly baked pandesal-. Today we are making where that Filipino liver spread was inspired from, the Liver Pate. Liver pate can be made with pork, chicken, turkey, or duck liver, it can be baked on a terrine or cooked then chilled, it is quite common in the French and Scandian cuisine and is served over bread (toasted or not) and crackers.
I know liver is not for everyone, a lot are afraid with its texture and livery taste, don’t worry our recipe today is nowhere near that, in fact this recipe is more on the creamy and buttery side. The aromatics used on this liver pate blends well with the liver, toning down the gamey liver taste some liver pates are known for.
Creamy Chicken Liver Pate is a spread made with chicken liver cooked together with onions, garlic, butter, cream and spices then processed into a paste that is then let to set in a ramekin, chilled then to be served as a spread on breads.
Add onions and garlic then sauté for 5 minutes or until onions are soft
Add the chicken livers and bay leaves, increase the heat to medium then cook for 6-7 minutes or until liver is just done and not over cooked. Season with salt and ground white pepper
Pour brandy and cream, mix well, simmer for two more minutes then turn the heat off. Remove from pan then set is aside and let it cool.
Once liver has cooled down remove the bay leaves and place everything in the food processor, process until really smooth. Give it a taste and add more salt and ground white pepper to your preference. Process it one more time then pour into ramekins then chill.
Prepare extra butter, then melt it in the microwave, once melted, pour butter on top of ramekin then put the pate back into the refrigerator. Once the top sets, its ready to serve.
This is exactly how I made my chicken liver pate! The difference is sometimes I used aged port. I love beef liver more though.
This is basically how I’ve always made it based on my French mother’s recipe, so you nailed it! I’ll have to check out your other version.
Love a good liver pate! My favourite way to eat it is on banh mi sandwiches 🙂
★★★★★
Like Mimi, this is almost my recipe exactly – though my family never used garlic (my grandmother was French and it is her recipe). Bravo!
I’m not a fan of liver, but I do LOVE a paté. You make it look so easy to make and quite delicious.
Yummmssss1!! I love liver pate on bread!