Chicken Liver Pate
Chicken liver pate. Not something you would typically see on my weekly menu …. or many restaurant’s menus …. maybe just fancy party menus. Nevertheless, it has been on my cooking wish list for months. Finally, I had the opportunity to make it and it didn’t disappoint. It was velvety, rich and oh-so-spreadable. Adding melted butter on top and a pinch of apricot preserve is the perfect touch. This is a must-try for your next gathering and your charcuterie platter.
I am going to be honest though, you guys, it does taste like liver. Shocking, I know. Because “liver pate” is essentially cooked livers that are put in a blender. So….. If you aren’t a fan of liver, the thought of eating liver or the smell or taste of liver…. this will be an interesting choice for you. I am in no way discouraging anyone from making this classic French delicacy, it was pretty awesome in my opinion, but the key is to remember that it is going to taste like liver – prepare yourself . Not something most people eat on a daily basis – at least people I know. Maybe you guys hang out with foodies all day everyday (which would be awesome), but This was a very fun dish to make, it is beautiful and different from most things I make. I love charcuterie platters and this is a great addition to your next (or first) one.
The main ingredients – high quality livers, onion, lots of butter, salt and pepper.
Cook thoroughly and continually taste.
I am a huge fan of liver and onions, which was my inspiration for the flavor profile of the pate. I love the taste of livers, lightly coated with flour, and then essentially pan-fried in lots of butter, with salt and pepper to taste. When I spread the pate and took a bite, I wanted to feel like I was taking a bite of liver and onions. Mission accomplished – but I am looking forward to making this again and continually tweaking and improving this recipe.
Let me know if you have any tips for making awesome pate – I would love to hear them!
Ingredients
- 13 tablespoons butter, divided
- 1 teaspoon kosher salt, divided
- 1 cup all-purpose flour
- 15 ounces chicken liver, highest quality possible
- 1 cup yellow onion, cut into ½ inch slices and then quarter the slices
- ¼ teaspoon ground black pepper
Serving Suggestions:
- melba toast
- apricot preserves
Instructions
- Sauté: In large skillet, melt 3 tablespoons butter. Once butter is melted, add onions and ¼ teaspoon salt. Cook onions until they become slightly translucent, about 5 minutes, on medium heat.
- Coat Chicken Liver: Place 1 cup all-purpose flour in a medium sized bowl. Place 15 ounces chicken liver in flour and lightly coat.
- Cook Chicken Liver: Place flour-coated livers in a skillet. Cook livers for about 3-4 minutes on each side. Add ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Continuously move around chicken livers for an additional 5-8 minutes, or until fully cooked.
- Cool: Remove the livers and cool slightly.
- Blend: Then place liver and onions in a food processor along with any juices in the pan. Blend until a smooth consistency is reached. If you are having issues with blending, add up to a tablespoon of water and/or a teaspoon olive oil to help emulsify. Remove from food processor and pour into your desired containers.
- Chill: Let cool in fridge for 2 hours. Remove from fridge.
- Add Butter: Take additional 8 tablespoons of butter and melt. Pour melted butter on top of cooled pate.
- 2nd Chill: Place back in fridge and let butter cool.
- Serve: Enjoy with melba toast and apricot preserves.
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