I don’t know about you, but I love pâté chicken liver pâté. I love any pâté really. This Chicken Liver Pâté recipe is really quick and easy, has minimal ingredients, and is a nice addition to any appetizer spread.
We made all sorts of pâtés, pâté en croûte, terrines, and galantines in culinary school, but this is the only recipe I’ve made consistently since then. It’s more like a potted meat, than a pâté, as it’s packed into small dishes rather than baked. (As an Amazon Affiliate, I earn commision on qualifying purchases.)
What is pâté?
Very simply, pâté is a finely ground meat with fat. Liver is commonly used, and pâté de foie gras is probably the most famous of all pâtés. When the pâté is surrounded with pastry and baked, it’s called pâté en croûte. For many years Trader Joe’s sold delicious pâtés during the holidays. Now it’s harder to find it in anything other than a specialty store.
I know chicken liver isn’t everyone’s cup of tea, but there is a lot of nutritional benefits that come from consuming liver. It’s rich in iron, selenium and vitamins. If you’re not already a fan, I hope this recipe for chicken liver pâté will change your mind.
How to make chicken liver pâté
This recipe is inspired by Martha Stewart’s pâté from her 1982 cookbook, Entertaining. I’ve made a few adjustments to the recipe including all pancetta and apple brandy. The result is a creamy and smooth spread, with a hint of apples for sweetness that’s perfect of apple slices or with crackers. While it’s best to let the flavors meld in the refrigerator a few hours, we’ve been known to sample it while it’s still warm. The traditional way to preserve potted meat is to pour a thin layer of clarified butter over the top. Scrape the butter off before serving. If you’re looking for more easy spreads, this Mushroom Spread is just two ingredients and is always a hit! Smoked Trout Mousse is equally easy and delicious!
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Chicken Liver Pâté with Apples and Brandy
- 12 ounces chicken livers trimmed
- 1 shallot chopped
- 1 Granny Smith apple peeled and chopped
- 4 ounces pancetta diced (or fatty bacon)
- 8 ounces unsalted butter diced, room temperature
- 2 Tablespoons butter for sauteing the apple
- 1 teaspoon dry mustard Colman's
- 1/4 cup apple brandy or brandy
- 1/4 teaspoon nutmeg
- 1 teaspoon fresh thyme leaves chopped
- 1 pinch ground cloves
- 1/4 teaspoon kosher salt to taste
- Put the trimmed livers in a small saucepan covered with water and bring to a boil. Reduce heat and simmer 15 minutes. Cool in liquid, then drain.
- In a separate pan, heat 2 Tablespoons butter over a low heat until melted, add pancetta, shallots, fresh thyme, and chopped apples and continue cooking until apples are tender, about 5 to 7 minutes.
- Deglaze pan with brandy, scraping pan, and cook about 1 to 2 minutes.
- In a food processor, add livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth.
- Check seasoning, adding kosher salt and pepper to taste. Transfer into small ramekins.
- Chill pâté until ready to eat. If pate will not be eaten within a day or two, add a thin layer of melted butter to the top to preserve it.