For an even smoother pâté, consider using a fine-mesh sieve to strain the mixture after blending. Experiment with different liquors, such as Madeira or Cognac, for a unique flavor profile. Add a sprig of fresh thyme or rosemary during the simmering process for an herbaceous infusion. To prevent discoloration, press a piece of plastic wrap directly onto the surface of the pâté before chilling. Serve the pâté with toasted baguette slices, cornichons, and Dijon mustard for a classic presentation.
Liver Pâté
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS114
Embark on a culinary adventure with this luscious Liver Pâté, a decadent spread that transforms simple ingredients into an elegant appetizer. Perfect for holiday gatherings or sophisticated soirees, this pâté is an irresistible symphony of rich flavors and creamy textures. Serve with crusty bread, crisp crackers, or your favorite crudités for an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol121 mg
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Fiber0 g
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Protein5 g
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Saturated Fat6 g
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Sodium135 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Ingredients: Ensure all ingredients are measured and ready to go. (5 minutes)
02
StepPoach the Livers: In a medium saucepan, combine the chicken livers and sliced yellow onion. Add approximately 3 cups of water, ensuring the livers are submerged. Bring to a gentle boil over medium-high heat. (10 minutes)
03
StepSimmer to Perfection: Reduce the heat to low, cover the saucepan, and simmer until the chicken livers are tender and cooked through. An instant-read thermometer inserted into the center should register at least 165°F (74°C). This process usually takes about 20 minutes.
04
StepDrain and Discard: Carefully remove the saucepan from the heat and drain the contents in a colander. Discard the cooked sliced onion, as it has imparted its flavor to the livers. Inspect the livers and remove any tough or discolored portions. (5 minutes)
05
StepBlend to Creaminess: Transfer the cooked chicken livers to the bowl of a food processor. Process until smooth and velvety, scraping down the sides as needed to ensure even consistency. (5 minutes)
06
StepEmulsify the Flavors: Add the softened butter, minced shallots, sherry, salt, pepper, and mace to the food processor. Pulse until all ingredients are thoroughly combined, creating a harmonious and emulsified mixture. (5 minutes)
07
StepChill and Set: Using lightly greased hands, gently form the pâté mixture into a mound or transfer it to a serving dish. Cover tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the pâté to firm up. (60 minutes chilling)
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Eleazar Volkman
May 10, 2025The tip about pressing the plastic wrap directly onto the pate to prevent discoloration is genius!
Penelope Shields
May 2, 2025I found that chilling the pate overnight really made a difference in the flavor. It was so much better the next day.
Thomas Hettinger
Apr 21, 2025I added a pinch of cayenne pepper for a little bit of heat and it was a nice touch.
Janick Rohan
Apr 10, 2025I've made this recipe several times and it's always a crowd-pleaser. I usually serve it with fig jam and crackers.
Josefa Conn
Dec 15, 2024My family loves this pate! It's become a holiday tradition.
Edd Yundt
Dec 8, 2024I had some leftover duck fat and I used it instead of butter. It was amazing!
Wade Rohan
Aug 25, 2024This recipe is fantastic! The pate came out so smooth and flavorful. I added a little bit of cognac and it was a hit at my party.
Lue Durgan
Jun 3, 2024I didn't have sherry, so I used Madeira wine and it worked perfectly. The pate was rich and decadent.
Aliza Anderson
Jun 3, 2024I was a bit intimidated to make pate, but this recipe was so easy to follow. The instructions were clear and the pate was delicious.