Serves 4
18 min
Chicken Pâté
Recipe GLPRef478ebbca395a
A silky French-style pâté made from tender chicken livers blended with butter, aromatics, and fresh thyme. This elegant appetizer spreads beautifully on crackers and has a rich, savory depth. The chicken livers are cooked thoroughly to a safe internal temperature, then transformed into a smooth, luxurious spread with a hint of red wine vinegar and warm spices.
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Ingredients
¼ pound Chicken liver
2½ tablespoons Butter, divided
½ Yellow onion, chopped
1 Large egg
1 teaspoon Fresh thyme
½ teaspoon Red wine vinegar
dash Salt
dash Cayenne pepper
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once melted and foaming, add the chopped yellow onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
Pat the chicken liver dry with a paper towel. Add the liver to the skillet with the onions and cook for 3 to 4 minutes, turning occasionally, until the external surface is deeply browned and the internal temperature reaches 165°F on an instant-read thermometer when checked in the thickest part. The liver should be cooked through but still tender inside.
Transfer the cooked liver and onions to a food processor. Add the remaining 1.5 tablespoons of butter, the whole egg, fresh thyme leaves, red wine vinegar, salt, and cayenne pepper.
Blend on high speed for 1 to 2 minutes, scraping down the sides as needed, until the mixture becomes completely smooth and creamy with no visible chunks. The texture should be light and spreadable.
Transfer the pâté to a serving dish or ramekin, smoothing the top with the back of a spoon. Serve at room temperature or chilled with crackers, toast, or fresh vegetables.
