Why It Is the Best Chicken Liver Pate Appetizer to Make
This great recipe has been enjoyed for decades and remains unchanged for just as long. I am serious when I say the steps compared to other recipes are significantly reduced while keeping a gourmet flavor and texture. Keep reading to learn more about these easy steps as well as what to serve along with it.
- Why It Is the Best Chicken Liver Pate Appetizer to Make
- Chicken Liver Pâté Recipe Summary
- What to Make and Serve With Chicken Liver Pâté
- Other Easy Appetizers
- Chicken Liver Pate Recipe Nutrition
- FAQ About Chicken Liver Pate
Recipe for Liver Pâté: Chicken Livers
- 1 lb chicken livers
- 1 cup butter 1 cup = 2 sticks
- 1 medium onion
- ½ tsp paprika
- ⅛ tsp salt
- ⅛ tsp pepper
- Rinse chicken livers in a colander and cut up onion. Remove any heart or gizzards, if exists.
- Melt ¼ of the butter in a medium skillet. That's ½ stick for every lb. of livers. Add chicken livers, onion, paprika, salt and pepper and mix together. Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat.
- Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
- Transfer blended contents into a mold or a serving dish and chill until firm, usually about 3-4 hours.
- Remove from fridge about 10-15 minutes before serving. Serve with crackers or bagel chips.
Chicken Liver Pâté Recipe Summary
Most recipes for Chicken Liver Pâté , when prepared by Gourmet Chefs, have more added ingredients and the meat is commonly pink on the inside. Ours livers are fully cooked. And our emphasis is three-fold:
- Use regular, common ingredients.
- Eliminate unnecessary steps. Only use quick and easy steps.
- Keep the gourmet flavor and texture that everyone comes back to ask for more.
How We Reduced Steps and Ingredients and Kept The Gourmet Flavor
The special alcohols of brandy, cognac, or white wine are excluded. Feel free to add it, of course, if you prefer. We also don’t need any chicken bouillon, chicken stock, shallots, lemon juice, thyme, and some other ingredients. We also don’t utilize any water baths and we don’t need to make clarified butter. Another step removed is chopped liver; you can just use the liver as it comes in its container. The blender or food processor will handle the details later.
When we followed the directions exactly, we’ve always found it is really easy to make. This homemade recipe makes about 1 pound but you can use its <Recipe Resizer> to adjust that for more or less, as needed.
- You start with rinsing the chicken livers and remove any heart or gizzards.
- You’ll add some of the butter to a sauté pan. After it becomes melted butter, add the livers, chopped onion, paprika, salt, and pepper together for about 1 to 2 minutes on medium-high.
- Then, you drop the heat down to low, cover the pan, and cook for about 15 minutes longer. You’ll want to ensure the cooked livers are not pink on the inside (for our recipe).
- Then, you remove from the heat. You can let it cool down a bit if you want. Use your blender while slowly adding in the remaining butter. This will give it a very smooth purée texture so it won’t be grainy.
What to Make and Serve With Chicken Liver Pâté
You can serve this with Club crackers. Regarding serving, this liver pate is easy. However, if it’s fresh from the fridge, you’ll want to include a small serving knife to cut it. Until it gets closer to room temperature, it will require a bladed utensil for serving. Read further to see what other appetizers to serve as well.
Other Easy Appetizers
Here are some other simple appetizers to go alongside. Other than just crackers, you can have hard-boiled eggs (peeled), deviled eggs, potato chips, wings, veggies and dip, or fried mushrooms and sauce.
Chicken Liver Pate Recipe Nutrition
The nutritional values are shown in the recipe but they’re here as well, for convenience.
FAQ About Chicken Liver Pate
Chicken Liver Pate Origin
Live Pâté originated in northern and central Europe. The word loosely translates to ‘mashed’ or ‘paste’. It was around the European countryside where game (meat) was processed that this food item came to exist. The idea was felt that it was the purpose of using all of the animal for consumption. So, they made it into a flavored paste. Read more on this “A BRIEF HISTORY OF PÂTÉS & TERRINES“, an excellent article from Alexian™ Pâté & Special Meats site.
Can chicken liver pate be frozen?
Yes, it absolutely can be frozen! After we’ve made this recipe, we generally don’t keep this longer than 1 month frozen but we’ve read that some will keep it up to 3 months. It can be put in the fridge overnight to thaw out.
How long does it last in the fridge?
It lasts about 4-5 days while refrigerated. It should remain covered with at least some plastic wrap.
We love chicken liver and we hope you enjoy trying this very simple recipe. Making your own chicken liver pate is not only easy, but it’s also a delicious with a gourmet appetizer experience.
Click here to learn about Liver Pâté from Wikipedia.