Chicken liver paté is a classic appetizer that brings indulgence and depth to any meal. Rich, creamy, and full of savory flavor, it’s perfect for entertaining, holiday spreads, or a sophisticated snack at home. Baking the paté gives it a smooth texture and a lightly caramelized top, while simple seasonings highlight the natural taste of the chicken livers.
Why Chicken Liver Paté Works
Chicken livers are nutrient-dense, packed with iron, vitamin A, and protein. When cooked correctly, they develop a silky texture and a delicate flavor that pairs beautifully with toast, crackers, or fresh vegetables. Baking the paté in a water bath ensures gentle, even cooking, preventing the mixture from becoming grainy or overcooked.
Ingredients You Will Need
- 500 g chicken livers, cleaned and trimmed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 100 g unsalted butter, divided
- 2 tablespoons olive oil
- 2 tablespoons brandy or cognac (optional for flavor)
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2–3 tablespoons heavy cream
Step-by-Step Method
- Prepare the livers. Rinse chicken livers and pat dry with paper towels. Trim any connective tissue or dark spots for a clean taste and smooth texture.
- Sauté aromatics. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
- Cook the livers. Add the chicken livers to the skillet and cook for 3–4 minutes per side until lightly browned but still slightly pink in the center. Overcooking can result in a dry paté.
- Deglaze and season. Remove the pan from heat and add brandy, if using. Stir in thyme, salt, and pepper. Allow the mixture to cool slightly.
- Blend the paté. Transfer the livers and aromatics to a food processor. Add 50 g of butter and heavy cream. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Bake in a water bath. Preheat oven to 160°C. Spoon the mixture into a small baking dish or ramekins. Dot the remaining butter on top. Place the dish in a larger pan, fill the pan with hot water halfway up the sides of the dish, and bake for 25–30 minutes.
- Cool and chill. Remove the paté from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
Serving Suggestions
- Spread on toasted baguette slices or crackers.
- Pair with cornichons, pickled onions, or a tangy fruit chutney.
- Garnish with fresh herbs like parsley or thyme for added aroma.
Tips for Perfect Chicken Liver Paté
- Use fresh chicken livers for the best taste and texture.
- Avoid overcooking during sautéing or baking to maintain creaminess.
- Blend thoroughly for a smooth consistency.
- Customize with additional flavors such as shallots, nutmeg, or a splash of cream for richness.
- Serve chilled for optimal flavor and texture.
Baked chicken liver paté is a versatile and indulgent appetizer that is surprisingly easy to make at home. Its rich flavor, creamy texture, and elegant presentation make it a standout for entertaining or a luxurious snack. By using fresh ingredients and following careful cooking steps, you can achieve a smooth, flavorful paté that pairs beautifully with toast, crackers, or fresh vegetables. This classic dish brings a touch of sophistication to any table and is sure to impress your guests.
