I’m a big fan of French culinary inventions. I mean, who isn’t? But I’m not talking about the beloved croissant or even the scrumptious beef bourguignon. I’m talking about dishes that are oftentimes overlooked and sometimes even polarizing. I’m talking about obscure, inner organs of animals. I’m talking about how they become a rather elegant delicacy. I’m talking about Chicken Liver Pâté.
Chicken Liver Pâté
This simple and silky-smooth chicken liver pâté is adapted from Jacques Pépin’s. This French classic comes together in just a matter of minutes:
The chicken livers are simmered in water with aromatics until pink on the inside. Then, they’re strained and blended with butter in a food processor until smooth.
For the aromatics, you can use anything you like. For this recipe, I only use thyme, but feel free to add a bay leaf or different fresh herbs such as rosemary. If you don’t have cognac, you can use whiskey or simply skip it altogether.
Half the recipe is butter so make sure to use a good-quality one! That’ll make a significant impact on your final product.
Chicken livers are widely available at grocery stores and butcher shops. If you can, opt for paler chicken livers as they tend to have a mellower flavor and richer fat than the deep red ones.
If you’re French and adventurous, cook the chicken livers just until they’re barely pink inside. If you’re a bit of a neurotic like myself, feel free to cook them a little bit longer, to your liking.
You don’t want them to be completely brown, as they’ll develop a tough and grainy texture. Chicken livers are safe to eat at 165°F. So keep that in mind as you make your own pate.
Why you should try to love chicken liver
Apparently, [any type of] liver is considered to be one of the most disgusting foods. Something most Americans can’t stomach.
But the truth is, liver is not exactly the bizarre, antagonist food a lot of people want it to be: it appears in dishes from all over the world, from England to Russia to China to Peru. All regions of the world have their own use of chicken liver and other inner organs of animals.
I don’t remember a time when I didn’t like chicken liver. I was introduced to it at a young age and have always enjoyed trying different things. The idea of it never repulsed me, neither did its earthy taste.
It is indeed an acquired taste, I suppose.
But its benefits far surpass its unappetizing features: livers are incredibly nutrient dense and provide half the protein you’ll need in a day. Not to mention substantial amounts of vitamins A, B12, B6, and folate.
There’s lots to love about liver!
The great thing about processing it into a smooth pate is that its overpowering flavor is combined with ingredients like fatty butter and fresh herbs and the result is a mild, rich delicacy.
An exotic spread for your guests
I love a good old snack and I love a dinner party. And what’s the common denominator here?
That’s right, chicken liver.
This pate is truly so easy and quick to make, you can put it together in less than 30 minutes. It’s a great feature on a charcuterie board. It’s wonderful served on toasted baguette or crackers.
It’s also great served alongside crunchy vegetables, like carrots and cucumbers.
Although optional, before refrigerating, I like adding a thin layer of melted butter or ghee to seal the top. That helps keep pate fresh longer.
The best thing about this French delicacy is how incredibly cheap it is! Chicken liver is quite inexpensive and most of the other ingredients in this recipe are affordable and easily accessible staples you probably already have in your kitchen.
When it comes to chicken liver you have a lot to gain and very little to lose. Take the risk, eat the inner organ.
If you make this Chicken Liver Pâté, please let me know in the comments! I’d love to hear from you, your favorite snacks and dinner party menu.
Ingredients
250g chicken liver
1/2 onion, thinly sliced
1 clove garlic, finely chopped
4 sprigs thyme
1/2 tsp kosher salt
1/2 cup water
110g butter + 1 tbsp, at room temperature
1/2 cup water
2 tsp cognac
black pepper
toasted baguette slices, for serving
Directions
In a medium saucepan, over medium heat, combine the chicken livers, onion, garlic, thyme, and salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are pink inside, about 3-5 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Using a slotted spoon, transfer the livers, onion, and garlic to a food processor. Process until coarsely pureed.
With the food processor on, start adding the 110g of butter, 2 tablespoons at a time, until well incorporated.
Add the cognac, taste and season with salt and pepper. Process until mixture is completely smooth.
Scrape the pâté into two ramekins.
Melt the remaining 1 tbsp butter.
Add a thin layer of melted butter on top. Cover ramekins with plastic wrap and refrigerate until firm. Serve with toasted baguette slices.
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