Luxurious Chicken Liver Pâté
This indulgent Chicken Liver Pâté is beautifully infused with aromatic herbs and a hint of truffle oil. Its rich, spreadable texture is sure to impress, transporting a little taste of France right to your kitchen table.
Why Make This Recipe?
Chicken liver pâté has been one of my favorites ever since my time in France. It’s the perfect accompaniment to a charcuterie board, harmonizing beautifully with various French cheeses. There are two main techniques for preparing this dish: the method I share here, which involves sautéing the livers, and a more traditional approach by Jacques Pépin, where chicken livers are simmered in water. After testing both, I found that the sauté method yields superior flavor and a wonderful texture.
This pâté is ideal for serving alongside a fine glass of wine during cocktail hour or as a delightful appetizer during dinner parties. Plus, it can be made ahead of time, which is always a bonus. If you want, you can even freeze it for later!
🥗 Ingredient Tips
- Chicken Livers: For the best flavor and texture, opt for fresh chicken livers. If only frozen is available, ensure you thaw them completely and pat them dry before cooking.
- Butter: Unsalted butter not only enhances the flavor but also contributes to the pâté’s smoothness. Add salt according to your taste.
- Shallots: If shallots aren’t available, red or white onions work as excellent substitutes.
- Truffle Oil: Choose a quality truffle oil made with real truffles for a more authentic flavor. Many store-bought options are artificially flavored, and you can definitely tell the difference.
- Herbs: The recipe features bay leaf and sage, but feel free to experiment with rosemary or thyme too.
- Heavy Cream: A splash of heavy cream adds an extra layer of creaminess. While it’s optional, it significantly enhances the dish.
🥣 Step-by-Step Instructions
1. Prepare the Chicken Livers
Start by trimming any fat and connective tissue from 8 ounces of chicken livers.
2. Chop the Aromatics
Finely chop 2 shallots (approximately ½ cup) and mince 1 clove of garlic.
3. Sauté the Aromatics
In a medium skillet over medium-low heat, melt 2 tablespoons of butter. Add the minced garlic, chopped shallots, 1 bay leaf, and 2 sage leaves. Sauté for about 4 minutes or until softened but not browned.
4. Cook the Chicken Livers
Add the chicken livers and 2 tablespoons of water to the skillet. Cook for around 5 minutes, stirring occasionally. Flip the livers, add another 2 tablespoons of water, and continue cooking for another 3-5 minutes until the liquid evaporates and the livers are cooked through.
5. Puree the Mixture
Allow the mixture to cool for 5 minutes. Remove the bay leaf, then scrape all contents into a food processor. Pulse until a rough paste forms.
6. Add the Final Ingredients
To the food processor, add 6 more tablespoons of butter, 2 tablespoons at a time, blending well after each addition. Remember to scrape down the sides of the bowl as needed. Then incorporate 1 ½ tablespoons of heavy cream, 1 teaspoon of truffle oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until you reach a creamy, smooth consistency.
7. Chill and Serve
Lastly, taste and adjust seasoning if necessary. Transfer the pâté into ramekins or your favorite serving dish. Cover with plastic wrap (pressing it directly onto the surface) and refrigerate for a minimum of 3 hours. Remove it from the refrigerator 15-20 minutes prior to serving to allow it to soften.
Storage Tips
Your delectable pâté can be stored in an airtight container in the refrigerator for up to 3 days. For longer preservation, cover it with melted clarified butter to increase its shelf life to a week.
🧐 Recipe FAQs for Chicken Liver Pâté
Absolutely! Pâté can be frozen for up to 2 months. Just store it in an airtight container and thaw it in the fridge overnight before serving.
If truffle oil isn’t on hand, you can either skip it or replace it with a splash of brandy, cognac, dry sherry, or port to achieve a different yet delightful flavor. Alternatively, truffle salt can stand in for regular salt.
Chicken liver pâté can last up to 3 days in the refrigerator if stored properly in an airtight container or wrapped tightly in plastic wrap.
This dish pairs wonderfully with toasted baguette slices, crackers, or melba toast. It’s also delicious when served with fig jam or caramelized onions, alongside dried fruit like apricots or dates for added sweetness.
To be sure, you can use an instant-read thermometer. Chicken must be cooked to an internal temperature of 165°F (75°C) to be safe for consumption.
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