Serves 6
10 min
Chicken Liver Pâté
Recipe GLPR57b437d891652b
A silky, classic French-inspired pâté made from tender chicken livers sautéed with caramelized onions, garlic, and aromatic spices, then blended until smooth with butter. Serve chilled on crackers or crusty bread for an elegant appetizer or light starter.
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Ingredients
1 medium onion, diced
2 cloves garlic, minced
100 grams butter
225 grams chicken livers, cleaned and patted dry
1 bay leaf
3 tablespoons masala spice blend
Directions
Melt half the butter in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, for 3 minutes until softened and beginning to turn golden.
Add the minced garlic, bay leaf, and masala spice blend to the skillet and stir continuously for about 30 seconds until fragrant.
Increase heat to high and add the chicken livers to the pan. Cook for 3–4 minutes, stirring frequently, until the livers are no longer pink on the outside and reach an internal temperature of 160–165°F (71–74°C). Do not overcook, as the livers should remain tender.
Remove from heat and discard the bay leaf. Transfer the warm liver mixture to a food processor and add the remaining butter.
Blend until completely smooth and creamy, scraping down the sides as needed, about 1–2 minutes.
Transfer the pâté to a serving dish or individual ramekins. Allow to cool to room temperature, then refrigerate for at least 30 minutes before serving. Serve chilled with bread, crackers, or vegetables.
