Chicken Liver Pate

This chicken liver pate has a silky-smooth, creamy texture, and it’s perfect for spreading on toasted thin baguette slices or crackers.

Preparation Details

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 3 hrs 25 mins

Servings: 8

Ingredients

• 16 ounces fresh chicken livers , rinsed well and drained
• 8 tablespoons unsalted butter , softened, divided
• 1/4 cup minced shallots
• 1 clove garlic , minced
• 1 1/2 teaspoons dried thyme leaves
• 2 tablespoons dry sherry
• salt and freshly ground black pepper to taste
• 2 tablespoons heavy cream , or more as needed
• 1 pinch ground nutmeg (optional)

Steps

1. Trim chicken livers of any membrane, dry on paper towels, and set aside.
2. Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and garlic, and saute until softened, about 3 minutes.
3. Add chicken livers, thyme, sherry, salt, and pepper to the pan, and increase temperature to medium-high. Cook, stirring occasionally, until livers are just turning light pink in the center, 3 to 4 minutes. If you’re unsure how cooked the livers are, cut one in half to check.
4. Transfer to a food processor. Add heavy cream, remaining 4 tablespoons butter, and nutmeg, and blend until very smooth, adding a little more cream if necessary to reach a good spreading consistency.
5. Transfer to a bowl, cover, and refrigerate until firm, at least 3 hours or overnight.
6. Serve in ramekins or small jars, and garnish as desired.