Description
Chicken Liver Pâté is an easy, creamy spread made with sautéed chicken livers, butter, garlic, and herbs, blended to silky perfection. This quick homemade pâté recipe delivers rich flavor and smooth texture, making it a perfect appetizer for toast, crackers, or elegant entertaining.
Ingredients
- 500 g chicken livers, trimmed
- 100 g butter (divided)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 tablespoon lemon juice
- 2 tablespoons cream (optional, for extra smoothness)
Instructions
- Clean and trim the chicken livers, removing any connective tissue.
- Heat olive oil and half of the butter in a pan over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Add chicken livers and cook for 5–7 minutes, turning occasionally, until browned outside but slightly pink inside.
- Season with salt, pepper, and thyme, then remove from heat.
- Transfer mixture to a blender or food processor.
- Add remaining butter, lemon juice, and cream (if using).
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a container, smooth the surface, and refrigerate for at least 2 hours before serving.
Notes
Do not overcook the livers to avoid bitterness; a slight pink center is ideal.For ultra-smooth texture, strain the pâté through a fine sieve after blending.A thin layer of melted butter on top helps preserve freshness.
