France · Appetizers and Sandwiches
Chicken Liver Pâté
Chicken liver pâté is a smooth, buttery spread for toast: livers cooked with bacon, onion and carrot, then blended with more butter and a splash of milk.
Ingredients
- chicken liver300 g
- bacon70 g
- butter80 g
- milk25 ml
- onion1
- carrot1
- salt and black pepperto taste
- hard-boiled egg1
- mayonnaise1-2 tbsp
- pickled cucumberoptional
- fresh herbsoptional
- brandy or white wineoptional
Method
- 1Trim any fat or greenish parts from the chicken liver. Briefly scald with boiling water and drain.
- 2In 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. If using, splash in a little brandy or white wine and let it cook off. Before taking the pan off the heat, check the thickest piece with a thermometer: the centre must reach 70°C and stay there for 2 minutes. Colour is not a reliable guide.
- 3Let the mixture cool slightly. Transfer to a food processor. Add the remaining butter and milk. Blend until smooth. Season with salt and pepper.
- 4Optionally stir in finely chopped hard-boiled egg or mayonnaise for a creamier texture. A little finely chopped pickled cucumber works too.
- 5Transfer 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.