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Chicken Liver Pate
June 27, 2011

An unctuous treat that works equally well as a first course or as a snack, and is really simple to make.


  • 1/2 lb chicken liver, trimmed and halved
  • 1 bay leaf
  • 1 tsp whole peppercorns
  • 1/2 onion, sliced
  • 1 garlic clove, peeled and smashed
  • 2-3 cloves
  • 1 stick (8 tbsp) butter.
  • 1 tbsp bourbon
  • Salt and pepper, to taste


  1. Keep the butter outside to bring it to room temperature. In a small stock pot or saucepan, bring the liver, onion, garlic and spices to boil with about 1/2 tsp of salt and enough water to cover the liver. Lower to a simmer and allow the liver to poach for about 3 minutes or so - till the liver is firm, but springy to touch. Remove from heat and let it stand for about 5 minutes.
  2. Transfer all the solid ingredients except the bay leaf into a food processor or blender. Blend till it forms a coarse paste, then add the butter 1 tbsp at a time, followed with the bourbon, blending all the while. Season with salt and pepper and blend till smooth.
  3. Transfer into a ramekin or bowl, and seal with cling-wrap - pressing the cling wrap onto the surface of the pate. Refrigerate for at least 2-3 hours.
  4. Serve with toasted baguette slices. Cornichons, capers and marmalade are great matches.


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