France · Appetizers and Sandwiches · Quick
Chicken Liver Pâté
Chicken livers seared hard in butter, then blended with shallots, cognac, and fresh thyme into a silky spread. The trick is cooking the livers just past pink — overdone and you lose that velvety, almost mousse-like texture.
23 min 400 kcal 4 serves Medium⚡Quick🇫🇷France★★★★★4.7· 6 reviews
Ingredients
ServingsMetric
- 300 gchicken liver
- 70 gbacon
- 80 gbutter
- 25 mlmilk
- 1 onion
- 1 carrot
- to tastesalt and black pepper
- 1 hard-boiled egg
- 1 tbspmayonnaise
- optionalpickled cucumber
- optionalfresh herbs
- optionalbrandy or white wine
Method
- Trim any fat or greenish parts from the chicken liver. Briefly scald with boiling water and drain.
- In a skillet, melt half of the butter (40g) over medium heat. Add the chopped onion and shredded carrot and sauté until soft. Add the chicken liver and bacon, and cook for 8-10 minutes.
- Let the mixture cool slightly. Transfer to a food processor. Add the remaining butter and milk. Blend until smooth. Season with salt and pepper.
- Optionally stir in finely chopped hard-boiled egg or mayonnaise for a creamier texture.
- Transfer the pâté to a serving dish, cover, and chill in the refrigerator for at least 1 hour. Serve garnished with fresh herbs, alongside toast or crackers.
FAQ
Bitterness almost always comes from the gallbladder — a small green sac sometimes remaining on the liver. If it burst, bile soaks into the tissue — cut out that piece generously or discard it. The second reason is overcooked liver: it darkens and turns bitter with prolonged frying. Liver is cooked quickly — 3–4 minutes per side on high heat, still slightly pink inside.
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Comments (1)
Make this chicken liver pâté in individual portions for formal occasions, or as one large shared board for casual settings. The recipe works both ways — just adjust the assembly, not the ratios.