Chicken Liver Pate'
- Ready In:
- 1 lb chicken liver
- 1⁄2 cup butter, softened
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup grated onion (or more to taste)
- 1 -2 clove garlic, mashed
- 4 eggs, hard boiled
- 2 tablespoons cognac (optional)
- 1 cup chopped fresh parsley (optional)
- Cook chicken livers in boiling water for about 7-10 minutes; drain well.
- Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
- Chill until firm; shape into a log and roll in parsley if desired.
- Keep refrigerated until served.
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Another suggestion...I have many food sensitivities and cannot use most recipes. In order to maintain my iron level, I've been eating chicken livers, but don't care to fry them, so I've been making a liver pate with just chicken livers, onion, garlic, salt, pepper, avocado oil, and no added water. soon as everything is done enough to puree, I use an immersion blender to smooth it. But it has to be cooked down enough to not separate in the fridge or it looks unappetizing. Takes experimentation, but the result is pretty tasty, unlike most foods I have to stick with!
I caramelized the onion in the butter, then added the chicken livers to the pan with garlic, salt, and pepper until the liver was cooked through. I then blended together the liver mix with lemon juice and 2 teaspoons paprika. Once that was roughly blended, I added double the eggs plus the parsley and further blended it all.
The original recipe was a good starting point, but need some tweaks. As is, it was meh. I caramelized the onion in the butter, then added the chicken livers to the pan with garlic, salt, and pepper until the liver was cooked through. I then blended together the liver mix with lemon juice and 2 teaspoons paprika. Once that was roughly blended, I added double the eggs plus the parsley and further blended it all. Much better with these tweaks.
This is divine and just what I was looking for. Like many others, I added extra garlic and some diced shallots instead of grated onion. I sauteed the garlic and diced shallots in a bit of butter and added the livers and cooked through in the pan, instead of boiling. I swapped brandy for the cognac, as it was all I had. The boiled eggs seemed like a really strange ingredient but now I understand the richnessthat the yolks lend and the silkiness that the whites add. This will be my go to pate recipe from here on out. I'd like to try it again with some sauteed shiitake mushrooms as well. Thank you for sharing this gem!