Charcuterie Chicken Liver Pate


This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

Recipe From

Provided by IngridH

Time P1DT15m

Yield 8 serving(s)


  • Rinse the livers and pat dry.
  • Cover with the Port, and chill for 2 hours.
  • Melt 3 tablespoons of the butter in a medium skillet.
  • Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
  • Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
  • Add the Port and simmer for 2 minutes.
  • Place the liver mixture in a blender, and puree until smooth.
  • Add 3 more tablespoons of butter, and puree again until smooth.
  • Add the cream, and pulse until it is incorporated.
  • Season with salt and pepper.
  • Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
  • Chill for 1 hour, until it just starts to firm up.
  • Melt the remaining butter, and pour over the top of the pate, covering it completely.
  • Refrigerate overnight or up to a week.
  • Serve on toasted baguette slices or other crusty bread.

Charcuterie Chicken Liver Pate image

Number Of Ingredients: 9


  • 1 lb chicken liver
  • 6 tablespoons port wine
  • 14 tablespoons butter (1 3/4 sticks)
  • 2 shallots, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup heavy cream
  • kosher salt
  • fresh ground black pepper


Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).

Recipe From

Provided by Busters friend

Time 25m

Yield 24 serving(s)


  • Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
  • Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
  • Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

New Orleans Chicken Liver Pate image

Number Of Ingredients: 11


  • 1/4 cup onion, finely chopped
  • 4 tablespoons butter
  • 1 1/2 lbs chicken livers
  • 2 egg yolks, hard-boiled
  • 4 tablespoons butter, softened
  • 1/2 cup heavy cream
  • 1/3 cup cognac
  • 1/4 teaspoon nutmeg, grated
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 1 tablespoon green onion, chopped (fresh chives OK)


Recipe From

Provided by Food Network

Time 6h40m

Yield 6 servings


  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

Chicken Liver Pate: Terrine de Foies de Volaille image

Number Of Ingredients: 14


  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • French bread croutons or toast, accompaniment
  • French cornichons, optional accompaniment
  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces


You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Recipe From

Provided by Sam Sifton

Time 20m

Yield 6 to 8 servings


  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Chicken-Liver Pâté image

Number Of Ingredients: 7


  • 8 tablespoons unsalted butter, cut into cubes
  • 2 medium shallots, peeled and finely chopped
  • 1 pint fresh chicken livers, approximately 1 pound, trimmed
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/3 cup Madeira or port
  • 3 tablespoons heavy cream, plus more as needed
  • Kosher salt to taste


This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Recipe From

Provided by MISS AMY

Time 35m

Yield 8


  • Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Chicken Liver Pate image

Number Of Ingredients: 8


  • 1 tablespoon butter
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon chopped onion
  • ¼ pound chicken livers, trimmed and chopped
  • 2 tablespoons dry sherry
  • ⅓ (8 ounce) package cream cheese, softened
  • hot sauce to taste
  • salt and pepper to taste


Yum! Keeps up to 2 months frozen.

Recipe From

Provided by Patricia Travisano

Time 4h5m

Yield 16


  • Set aside 1/2 cup butter to soften slightly.
  • Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
  • Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
  • Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
  • Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
  • Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Easy Chicken Liver Pate image

Number Of Ingredients: 10


  • 1 cup butter, divided
  • 1 onion, quartered
  • 1 tart apple - peeled, cored, and quartered
  • 1 pound chicken livers, rinsed and trimmed
  • ¼ cup brandy
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter, melted

More recipes about Charcuterie Chicken Liver Pate recipes

How to Make a Party Charcuterie Board with Chicken Liver Pâté

Recipe From :
Dec 15, 2015 · Let the meat master, Kris Morningstar from L.A.'s Terrine, teach you how to build the ultimate charcuterie plate, along with a foolproof recipe for chicken liver … ...Show details

Chicken liver pate - Caroline's Cooking

Recipe From :
Dec 03, 2020 · Start by cleaning the chicken livers - you want to get rid of any bits that may become tough. Find any white fat or connective tissue on a piece of liver and hold on to it as you use use your knife to take off the liver flesh. Remove the fat/connective tissue and roughly chop the liver. … ...Show details

Chicken Liver Pâté - easy, no frills recipe! | Kitchen Gidget

Recipe From :
Jan 21, 2020 · Instructions Rinse the chicken livers and pat dry. In a large pan over medium heat, add the livers, half the chopped onion (1/4 of an onion) and the butter. Cook until the livers … ...Show details

Belgian Quad Chicken Liver Paté: Terrine de Foies de Volaille

Recipe From :
May 10, 2016 · Add the chicken livers, 1 TBSP green peppercorns, bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes Add the Belgian Quad and cook until most of the liquid is evaporated and the livers … ...Show details

Chicken Liver Pâté Recipe - Jacques Pépin | Food & Wine

Recipe From :
Dec 07, 2013 · In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, … ...Show details

Chicken liver pâté | Woolworths TASTE

Recipe From :
Simmer for a few minutes, then place the cooked livers into the blender with the cooked shallots, garlic and sage. Add the melted butter and process until smooth. Add the cubed butter and process once more. Transfer the pâté into a serving bowl. Pour over the clarified butter and sprinkle over the bay leaves, sage leaves and pink peppercorns. ...Show details

Chicken liver pâté (Elizabeth David's recipe) recipe | Eat

Recipe From :
Chicken liver pâté (Elizabeth David's recipe) from Charcuterie and French Pork Cookery (Revised) by Jane Grigson Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe. ...Show details

Tuscan-Style Chicken Liver Pâté - La Cucina Italiana

Recipe From :
Mar 14, 2021 · Open the bag, remove the herbs and strain the livers from the cooking liquid. Blend the livers in a blender and add the butter and 2-3 Tbsp. cooking liquid to obtain a creamy mixture. Add salt to taste. Chill in the refrigerator for 4 hours. Serve the pâté with grilled bread, garnishing with orange peel or … ...Show details

Recipe: Chicken Liver Mousse Pâté — Our Daily Brine

Recipe From :
May 04, 2014 · Directions. Combine cream with thyme in a saucepan and bring to a simmer. Simmer for 10 minutes; remove from heat, cover and steep for 30 minutes or more. While cream is steeping, add 2 tablespoons of ice-cold water to a small ramekin. Sprinkle gelatin over water and allow to bloom (fully hydrate); about 10 minutes. ...Show details

Quick and Easy Chicken Liver Pate Recipe - Dr. Axe

Recipe From :
Jan 04, 2018 · In a saucepan over medium heat, combine 3 tablespoons butter, garlic, shallots, rosemary, thyme, salt and pepper, sautéing for about 5 minutes. Add chicken livers and cook until pink disappears (about 15 minutes). Add all ingredients to a food processor and blend until smooth. Spread liver pate … ...Show details

180 Terrines , charcuterie, pate, etc. ideas in 2021

Recipe From :
Ingredients: 1 pound chicken livers, thickly sliced 2 large shallots, minced 1 tablespoon chopped fresh thyme 3/4 cup unsalted butter, cubed, plus more butter for cooking 1 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon pepper 1 (12 ounce) bag of cranberries, fresh or frozen (approx. 340 grams) 1 tablespoon lemon juice 1 cinnamon stick 1 cup cranberry juice 1 tablespoon honey 3 tablespoons cold water 1 … ...Show details

Easy Chicken Liver Pâté Recipe | Leite's Culinaria

Recipe From :
Dec 27, 2018 · In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until … ...Show details

This is Why Your Chicken Liver Pâté is Grainy. And the

Recipe From :
I also do this for my favourite pâté called Chicken Liver Terrine (which is on page 59 of the amazing book, Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn and Michael Ruhlman). This recipe is mostly heavy cream and wine with a little bit of liver and it works well when I strain the liver mixture before I add ... ...Show details

Pork and Chicken Liver Pâté - Eat | Drink | Breathe

Recipe From :
Jan 29, 2019 · Ingredients 2 lbs (1 kg) Boneless Pork Shoulder (chopped into 1 inch cubes) 4 oz. (100g) Chicken liver (roughly chopped) ¼ cup (50g) White onion (finely diced) ...Show details

Paul Merrony recipe chicken liver pâté | Chicken livers

Recipe From :
Paul Merrony recipe chicken liver pâté. Saved by Ronan Mc Guinness. Chicken Liver Pate Chicken Livers Charcuterie Liver And Bacon Recipe Chicken Chicken Recipes Prawn Cocktail Parfait Recipes … ...Show details

Chicken Liver Pâté, Apples & Cognac | CIA Foodies

Recipe From :
Season the livers with salt and pepper. In a sauté pan, heat the olive oil, add the livers, and sear on a high heat until brown on both sides, about 3 minutes per side. Remove the livers from the pan and set aside on a plate. Reduce the heat to medium-low, add 2 tablespoons of the butter, and melt in the pan. ...Show details

Chicken Liver Pâté Recipe - YouTube

Recipe From :
A core concept in charcuterie, the pâté takes many forms. Some are made of regular meat, the lean and the fat in specific proportion, and then fully cooked. ... ...Show details

Chicken Liver Pate: simple, tasty recipe — FLEX KETO

Recipe From :
Sep 18, 2020 · METHOD. Start by dicing the shallots and peeling and mincing the garlic. On a separate chopping board, cut the chicken livers in to quarters. Next, place a large frying pan on the hob at a medium heat and add approx 50g of butter. ...Show details

How to make paté de campagne – recipe | Food | The Guardian

Recipe From :
May 19, 2021 · Marinating the meat overnight is optional, but preferable. Put the minced shoulder, fat and liver in a large bowl and mix well. Crush the garlic, roughly chop the thyme leaves and stir both in ... ...Show details

A Recipe for Homemade Pâté That's a Lot Easier Than It

Recipe From :
May 15, 2017 · As the butter melts, begin to season it: let a few sprinkles of rosemary dapple the foaming butter, a few pinches of salt, and a grind or two of pepper. Then add in two or three cloves of minced ... ...Show details

© 2019 All rights reserved.
View Sitemap