We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Chicken Liver Pâté
Holiday 2021
Even the highest quality chicken livers are an inexpensive purchase, so pick them up from your butcher to get the freshest ones possible. The completed pâté is covered lightly with melted butter, a step that cannot be skipped. This prevents it from oxidizing, which could lead to a bitter flavour and tarnished colour.
Serves 6 to 8
1/2 lb (225 g) chicken livers, rinsed well under cold water
3/4 cup + 1 tbsp (175 + 15 mL) butter, divided
1/4 tsp (1 mL) salt
Freshly cracked pepper to taste
2 shallots, finely chopped
1 small garlic clove, minced
2 tbsp (30 mL) Cognac
1/2 tsp (2 mL) allspice
Freshly grated nutmeg to taste
Fresh herbs for garnish (optional)
1. Trim any connective tissue or discoloured pieces from livers. Cut each in half where the lobes naturally separate.
2. In a large frying pan, melt 1/4 cup (60 mL) butter over medium heat. When butter is foaming, add livers. Season with salt and pepper. Cook, turning often, until livers are just no longer pink inside, about 4 minutes. Transfer to a plate. Set aside.
3. To the same pan, add shallots and garlic. Cook, stirring often, until soft and lightly brown, 2 to 3 minutes. Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off the alcohol. Alternatively, Cognac can be reduced to 2 minutes. When flame subsides, or after 2 minutes, remove from heat and stir in allspice and nutmeg. Let cool for 10 minutes.
4. Cut 1/2 cup (125 mL) butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture. Process until very smooth, scraping down sides if needed. Scrape into a serving bowl; smooth top.
5. In a small saucepan, melt the remaining 1 tbsp (15 mL) butter. Pour evenly over pâté. Refrigerate until set, 1 hour. Sprinkle with fresh herbs, if using, before serving. Serve with baguette. Pâté can be made ahead and chilled for up to 2 days. Bring to room temperature before serving.
Serves 6 to 8