Liver Pâté – A Luxurious Spread of Rich Flavor and Timeless Elegance
Liver Pâté is a rich, creamy, and flavorful spread made from liver, butter, and seasonings. Its smooth texture and bold taste make it a perfect appetizer for festive gatherings or gourmet snacks. Whether served with crusty bread or crisp crackers, this timeless dish adds an elegant touch to any menu.
Ingredients
- 1 pound chicken livers, cleaned and trimmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup unsalted butter (divided)
- ¼ cup heavy cream
- 2 tbsp brandy or cognac (optional)
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add onions and garlic; sauté until soft and fragrant.
- Add chicken livers and cook for 5–7 minutes until browned but still slightly pink inside.
- Deglaze the pan with brandy and simmer for 1–2 minutes to reduce the liquid.
- Transfer the mixture to a blender or food processor.
- Add the remaining butter, cream, thyme, salt, and pepper. Blend until smooth and creamy.
- Spoon the pâté into ramekins or jars, smooth the surface, and cover with a thin layer of melted butter to seal.
- Chill for at least 2 hours before serving.
Notes
- For extra flavour, use duck or pork liver instead of chicken.
- Don’t overcook the livers—they should stay slightly pink inside for a smooth texture.
- The butter seal keeps the pâté fresh and prevents oxidation.
- Store in the refrigerator for up to 5 days.
- Serve at room temperature for the best flavour and spreadability