Delight your taste buds with the rich and velvety texture of homemade chicken liver pâté! This elegant spread, packed with savory flavors and aromatic herbs, is perfect for entertaining guests or simply indulging in a gourmet treat at home. Here’s how to make it.
Ingredients
- 8 ounces of chicken livers, trimmed
- 1/2 cup of unsalted butter
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons brandy or cognac (optional)
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional garnishes: melted butter, chopped fresh parsley, cornichons, sliced baguette
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes. Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink in the center, about 3-4 minutes per side.
- Remove the skillet from the heat and pour in the brandy or cognac (if using). Return the skillet to the heat and cook for an additional 1-2 minutes, allowing the alcohol to cook off. Transfer the cooked chicken livers, onions, and garlic to a food processor. Add the remaining butter, fresh thyme leaves, and ground nutmeg to the food processor.
- Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the pâté is too thick, you can add a splash of chicken broth or water to achieve your desired consistency.
- Season the chicken liver pâté with salt and black pepper to taste, adjusting the seasoning as needed. Transfer the pâté to a serving dish or small ramekins. Smooth the surface with a spatula and drizzle with melted butter to seal. Refrigerate the pâté for at least 2 hours, or until firm and chilled.
- Before serving, garnish the pâté with chopped fresh parsley and serve with cornichons and sliced baguette on the side if you like. Enjoy!
