If you’re into savory, rich spreads, then chicken liver pate might just become your next obsession. This appetizer is decadence personified—smooth, creamy, and bursting with flavor. And the best part? It’s surprisingly simple to whip up in your own kitchen. Whether you’re looking to impress guests with an elegant appetizer or simply want something delicious to spread on toast, this chicken liver pate recipe hits the mark. Let’s dive into how to make chicken liver pate that rivals any you’d find in a high-end restaurant.

Active Time: 20 minutes

Total Time: 1 hour

Servings: 8

Chicken liver pate ingredients

For the best chicken liver pate recipe, gather the following:

• 1 pound chicken livers, trimmed and cleaned
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup unsalted butter, divided
• 1/4 cup brandy or cognac
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground allspice
• Salt and pepper to taste
• 1/2 cup heavy cream

Instructions for chicken liver pate

Preparation

Start by getting the chicken livers ready. Trim off any tough bits and give them a good rinse under cold water. Pat them dry with paper towels—this step is crucial. Next, chop the onion and mince the garlic so everything’s prepped and ready to go when you start cooking.

Cooking

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until it’s soft and translucent—this should take about 5 minutes.
2. Toss in the garlic and cook for another minute until it’s nice and fragrant.
3. Crank the heat up to medium-high and add the chicken livers to the skillet. Continue to cook for 4-5 minutes on each side. You want them browned on the outside but still a bit pink in the middle.
4. Pour in the brandy or cognac, and use a wooden spoon to scrape up any tasty bits stuck to the bottom of the pan. Let the alcohol cook off for a couple of minutes.
5. Stir in the thyme, rosemary, allspice, salt, and pepper. Take the skillet off the heat and let it cool down for a bit.
6. Move everything to a food processor. Then add the remaining butter and heavy cream, then blend until the mixture is silky smooth. If you want an extra luxurious texture, push the pate through a fine mesh sieve.

Serving

Spoon the chicken liver pate into small ramekins or jars. Cover and refrigerate for at least an hour. This resting time allows the flavors to really come together. When you’re ready to serve, pair it with toasted bread, crackers, or fresh veggies. A sprinkle of chopped parsley adds a nice touch if you’re feeling fancy.

Nutrition Facts

Here’s a rough breakdown of the nutrition per serving, 50g:

Tips and Variations

• Boost the flavor: Add a splash of balsamic vinegar or a teaspoon of Dijon mustard for a more complex taste.
• Make it dairy-free: Swap out the butter and cream for coconut oil and coconut cream.
• Store it longer: pate keeps in the fridge for up to a week, or you can freeze it for up to three months.

Conclusion

Getting the hang of how to make chicken liver pate at home isn’t as tricky as it might seem. This recipe delivers a rich, flavorful spread that’s sure to wow your taste buds. Whether you’re a pate pro or new to this indulgent treat, you’ll find that this is the best chicken liver pate recipe to add to your repertoire. Enjoy the creamy, savory goodness on your favorite bread or crackers—you won’t be disappointed!