Chicken Liver Pâté with Apples and Brandy

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.

This simple recipe is inspired by Martha Stewart’s pâté from her 1982 cookbook, Entertaining. I’ve made a few adjustments to the recipe including adding 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. (This post was originally published on December 23rd, 2012)

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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.  

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. After pâté en croûte cools, aspic is poured through the top of the pate. When the aspic or gelatin cools, it fills in any gaps in the meat and acts as a preservative. 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. This version is so much easier!

Is chicken liver healthy?

I know chicken liver isn’t everyone’s cup of tea, but there are a lot of nutritional benefits that come from consuming liver and other organ meats. It’s rich in iron, selenium and vitamins. Turning chicken livers into a delicious pâté is a great way to eat it! If you’re not already a fan, I hope this recipe for chicken liver pâté will change your mind.

Ingredients for chicken liver pate

This pâté is delicious and easy and delicious appetizer, perfect for a holiday cocktail party or dinner party.

• 12 ounces fresh chicken liver, rinsed and 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
• Pinch of white pepper. I prefer white pepper to black pepper in this dish as it’s more finely ground and won’t leave little black specks.

How to make chicken liver pâté

• Trim any connective tissues or ligaments from the chicken livers. 
• In a medium saucepan, cover the livers with cold water and gently cook them at a simmer for about 10 minutes. Allow them to cool in the water while preparing the rest of the ingredients.
• Dice the apples and shallots.

• In a large skillet, heat 2 Tablespoons of butter over a medium 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 for a couple of minutes.

• In a food processor, add cooked livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth. 

• Check seasoning, adding kosher salt and white pepper to taste. 

• Transfer pate into small ramekins and smooth top. Cover with plastic wrap.

• 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.

What can I substitute apple brandy for?

I use apple brandy (Calvados) for this chicken pate recipe as well as for this wintery cocktail, Hot Apple Pie , and the classic French dish, Porc a la Normande. However regular brandy or Cognac are excellent substitutes. Just a little brandy is great for deglazing a pan or enriching a pan sauce.

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 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. 

What to serve with chicken liver paté 

Serve this with a variety of water crackers, melba toast, or thin slices of apple for a low carb appetizer. I make this every year around the holidays, but it’s delicious any time of year! It’s a perfect appetizer to have on hand for drop-in guest or to make for a last minute party. Some of my favorite appetizers are the classic Charcuterie Board which is a great way to serve a crowd. This Smoked Salmon Cheesecake is another great option. 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!