French

Creamy Chicken Liver Pate

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.

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Creamy Chicken Liver Pate

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 10 1x
  • Category: Snack
  • Cuisine: French

Description

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.


Ingredients

Scale
  • 400 g chicken livers
  • 75 ml brandy
  • 125 ml cream
  • 150 g butter, plus more for topping
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 2 pcs bay leaves
  • ground white pepper
  • salt

Instructions

  1. In a pan gently melt the butter in low heat
  2. Add onions and garlic then sauté for 5 minutes or until onions are soft
  3. 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
  4. 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.
  5. 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.
  6. 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.

Published by
Raymund

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