Chicken-Liver Pâté
Updated May 7, 2023
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Deborah Williams.
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
⅓ cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste
Nutritional analysis per serving (6 to 8 servings)
4 grams carbs; 232 milligrams cholesterol; 206 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 1 gram fiber; 223 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Step 2
Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Step 3
Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Private Notes
Comments
Ivy,
Place a thin layer of melted butter on top on the pate & let it chill 10-15 minutes. Then wrap in plastic. You can keep it for a week in the fridge or frozen for up to a maximum of 2 months. Thaw in the refrigerator & serve as usual. I got this tip from french chef, Jacques Pepin.
Here’s a funny secret ingredient to an excellent chicken liver pate: add a boiled egg to the blender/processor. I don’t know exactly what it does but it truly improves the flavor and texture of the “mousse”. I also tip in a little cognac to the blender, in addition to a sweeter port, like Madeira or tawny. Finally: I make an aspic to go on top — well seasoned clarified chicken stock reduced to 3/4 cup, 1/4 cup port and gelatin. I make pate more than a human should.
Doesn't need the wine. A splash of balsamic vinegar works well instead. Its so good this is the third time I've made it since it was published in Line Cook's Pâté.
It all came together after chilling in fridge. Lovely flavors. Next time I might try cognac.
Did I cook the livers too much? The finish was not smooth but almost “chalky.” I cook them no more than five minutes. It’s in the refrigerator now until dinner time so I will wait to try it then.
Same question. Mine turned out a very unpleasant dark brown color. I cooked them for around 4 minutes, any less and the insides were still bloody. What did I do wrong?
I used this recipe (adapted) to make my first ever pate with the liver from our local farm-raised turkey at Thanksgiving. Delicious. I will try milk soak and addition of hard-boiled egg next time. Thoughts on using turkey liver?