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A jar of Chicken Liver Pate recipe garnished with parsley, served with two slices of toasted bread spread with pâté, with the word “PATE” spelled in wooden letters in the background.

Chicken Liver Pate Recipe

Silky, restaurant-quality chicken liver pâté recipe perfected through 15 years of teaching French techniques and over 40 recipe trials. Uses simple, accessible ingredients while applying precise professional methods, including a milk soak, temperature control, double-sieving, and a two-stage butter addition for complex flavor and smooth texture.
5 from 1 vote
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Course: Appetizer, Spread
Cuisine: French
Keyword: Best chicken liver pate recipe, Chicken liver pate Nigella, Chicken liver Pate recipe Barefoot Contessa, Chicken liver pate recipe Gordon Ramsay, Chicken liver pate recipe Jamie Oliver, Healthy chicken liver pate recipe, Simple chicken liver pâté recipe, Traditional recipe for chicken liver pate
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12
Calories: 160kcal
Cost: $20

Equipment

  • 1 Food processor (For blending to smooth texture)
  • 1 Fine-mesh sieve (Essential for double straining)
  • 1 Heavy saucepan (For even heat when cooking)
  • 1 Offset spatula (For smoothing pâté tops)
  • 1 Digital thermometer (Ensures livers are just pink)
  • 1 Rubber spatula (To press pâté through sieve)
  • 1 Mixing bowls (For prep and ice bath)

Ingredients

The Foundation

  • 500 g Fresh chicken livers - Trimmed of sinew
  • 170 g Unsalted European butter - Divided room temp & chilled
  • 120 ml Heavy cream - Room temperature
  • 2 large Eggs - Room temperature
  • 4 sprigs Fresh thyme
  • 2 Bay leaves
  • 2 cloves Garlic - Peeled
  • 2 Shallots - Peeled & chopped

The Flavor Builders

  • 60 ml Cognac or brandy - Or alcohol alternative
  • 30 ml Dry sherry
  • 15 ml Fresh lemon juice
  • 1 teaspoon Fine sea salt - To taste
  • 0.5 teaspoon White pepper - To taste
  • 0.25 teaspoon Nutmeg - Freshly grated

For Serving

  • 3 tablespoon Capers
  • 1 loaf Crusty baguette - Sliced
  • 100 g Cornichons

Instructions

  • Soak livers, temper dairy, prepare ice bath and serving dishes.
    A white dish containing chicken livers soaking in milk and ice, garnished with thyme sprigs and peppercorns.
  • Sauté shallots, then cook livers until just pink inside.
    A stainless steel pan on the stove filled with sliced leeks, herbs, and spices, with golden liquid being poured in for deglazing.
  • Deglaze with cognac, add herbs, salt, pepper, and nutmeg; cool completely.
    A food processor bowl containing butter, ground turmeric, crushed red pepper flakes, breadcrumbs, and other spices before blending.
  • Process until silky, pass twice through sieve, fold butter in two stages.
    A glass mixing bowl filled with smooth, creamy mixture swirled with melted butter and sprinkled with rosemary leaves, with hands holding an offset spatula to smooth the surface; a small bowl of melted butter sits nearby.
  • Pack into containers, seal with clarified butter, chill at least four hours.
    A jar of Chicken Liver Pate recipe garnished with parsley, served with two slices of toasted bread spread with pâté, with the word “PATE” spelled in wooden letters in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 40g | Calories: 160kcal (8%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 200mg (67%) | Sodium: 160mg (7%) | Potassium: 120mg (3%) | Sugar: 1g (1%) | Vitamin A: 8000IU (160%) | Vitamin C: 2mg (2%) | Calcium: 20mg (2%) | Iron: 6mg (33%)
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