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liver, grass fed, beef, pork

Chicken Liver Pâté

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  • Author: Jill Baker


Units Scale

1/2 lb. Chicken Livers, well-trimmed

1/2 Small Onion, thinly sliced

1 Small Garlic Clove, smashed and peeled

1 Bay Leaf

1/4 tsp. Thyme Leaves

Kosher Salt

1/2 c. Water

1 1/2 Sticks Unsalted Butter, at room temp

2 tsp. Cognac or Scotch Whisky

Freshly Ground Pepper

Toasted Baguette Slices, for serving


Step 1

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 tsp of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 2

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece or plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.


Make Ahead
The pâté can be covered with a thin layer of melted bitter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Variation: you can add in 8 oz. of softened cream cheese for a smoother, creamier consistency. Our very own Faelan Baker recommended this when she makes her pâté.

Recipe is excerpted from Food & Wine website, attributed by Jacques Pépin.