Ever since I learned the nutrition benefits of consuming liver from healthy animals, I have tried and tried to like chicken liver pate. I’ve made it many times, many ways, hoping I would actually enjoy it. I never really did, though I tried and ate it telling myself it was good for me. Yet, I just could not love it like I wanted to. I even served it on slices of parmesan cheese for added flavor, still it just did not win my heart over.
UNTIL, I finally tried a recipe from my favorite cookbook: ‘The Forgotten Skills of Cooking‘, that blew me away! I made the recipe with the determination that this time would be it, the time I finally fell in love with chicken liver pate. When the pate was finally done, and the clarified butter on top was set, I dug in for a taste. Eureka! The thought ran through my mind, ‘Did I just taste pate and actually like it?!’ I kept digging in for another taste, astonished that it really was THAT good! And with that, I danced a little jig of joy because finally, I made a simply divine chicken liver pate!!
Are you familiar with my experience as I related above? Have you tried to like pate and failed miserably? I hope I can convince you to try again. My recipe is tweaked just a touch from the recipe in the ‘Forgotten Skills of Cooking‘. I knew I needed every bit of extra flavor to make it amazing for me, and I think I hit the nail on the head this time!
It only takes a half pound of liver, but lots of butter to make it successful. I made up a batch and divided it into portions to freeze. Now, I can just pull out an individual portion in the morning and it’s thawed by lunch. I can eat just the pate or serve it alongside some soup or salad. It’s so delicious I don’t even need to serve it with any kind of cracker or my parmesan slice, I even enjoy it plain.
I encourage you to try this, make sure to use the best quality butter you can find. This pate is a great way to get extra nutrition, vitamin’s A & D, and good fats into your diet in a very affordable way! Enjoy!
- 8 ounces fresh organic chicken livers, from pastured chickens
- 2 tablespoons hard cider or brandy
- 2-2½ tablespoons ghee, butter or bacon fat
- 2 sticks of butter or 1 cup
- 1 tablespoon fresh thyme leaves, plus more if desired
- 1-2 large garlic cloves, crushed
- Freshly ground pepper and salt to taste
- Clarified butter, to seal the top
- ¼ cup of caramelized onions (optional)
- 4 ounces sauteed mushrooms, chopped
- Wash the livers and remove any membrane or green-tinged bits.
- Melt a little butter or ghee in a frying pan (I actually used bacon fat). When it foams, add the livers and cook over low heat.
- All trace of pink should be gone, but be careful not to overcook them or the outsides will get crusty.
- Put the livers into a food processor or sieve.
- Deglaze the pan with the cider or brandy (the original recipe calls for brandy, I never use brandy, but had hard cider on hand so I used that instead, it added a nice flavor to the dish. I suppose you could even use wine, if that's all you had on hand).
- Add the crushed garlic and thyme leaves, scraping everything into the bowl with a spatula.
- Add this mixture to the livers.
- Puree for a few seconds, let cool.
- Add 2 sticks of butter (again quality matters here - Kerrygold is a nice butter generally available to most), and more fresh thyme leaves if you like.
- Puree again, until smooth.
- Season carefully, taste, and add more butter and seasoning if necessary.
- If you are using the caramelized onions and sauteed mushrooms, stir them in now.
- The pate should taste fairly mild and be quite smooth in texture.
- Put into ramekins or into one large terrine and knock out any air bubbles.
- Then pour clarified butter over the top of the pate to seal.
- Sprinkle thyme leaves over top to decorate if desired.
- This pate will keep 4 to 5 days in the refrigerator or it can be frozen for a month or so. Eat immediately after it is defrosted.
- *Note - If you desire to freeze in smaller portions like I did, first line your terrine with parchment paper, butter it well, then add the pate. Freeze for about an hour - remove from the freezer and slice into portions. Place individual portions on parchment, wrap gently and place all portions in a large ziploc bag or container and freeze for later use.
- *It is essential to cover the pate with a layer of clarified butter to prevent oxidation and a bitter off taste, and off color.
*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!
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