Chicken Liver Pâté

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 over high heat and taken off as soon as the centre has held 70°C for 2 minutes — check with a thermometer rather than by colour.

Blend the hot liver with onion and butter twice: first roughly, then adding soft butter in portions. After blending, push through a fine sieve — this removes all sinews and membranes and creates a velvet texture. The pâté must be warm during blending — cold fat sets and creates graininess.

Pâté is smoothly puréed meat or liver. Terrine is a baked mixture in a mold with coarser texture, often layered. Rillettes is meat slow-cooked in its own fat and shredded into threads — coarser than pâté. All three are French charcuterie, but different techniques and textures. Chicken liver pâté is the quickest and simplest of the three.

Alcohol in pâté does three things: removes the metallic smell of liver, adds depth of flavor, and helps emulsify the fat. Without it the pâté will be simpler and slightly heavier. Substitute: 1 tbsp apple cider vinegar or balsamic, or simply skip it. For children, add orange juice instead of brandy — it pairs well with chicken liver.

Darkening is fat oxidizing on contact with air — completely safe but unsightly. The classic solution: pour a thin layer of clarified butter over the surface — it sets and creates an airtight seal. Second method: press plastic wrap directly onto the surface with no air. Either way, keep the pâté in the fridge and eat it within 3–4 days: the butter layer stops the darkening but does not make it last longer. Without protection it darkens within hours.