Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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26 Comments
Everyone keeps asking how long they'll keep. My guess is about a week as long as they are sealed with fat and 4 days after the seal is broken.
Hi!
What is the complete little jar series? Couldn't find other than rillettes. Thank you
Helen is the BEST…. I’m new to this channel and ‘m so delighted with all the recipes and perfect tutorial explanations. I want to go to Boston to participate in a live class ❤❤❤❤👌
I have always loved pate, and I researched lots and lots of recipes, but when I came across your video, I knew instantly I had struck gold. I followed your recipe with a few tweaks of my own and it came out fantastic and comparably, more delicious than any pate I've had in the past. You are a genius. I didn't have any duck fat so I took the time to make some clarified butter to cover it. My pate is in the frig as we speak, I cannot wait to it on crout. Thank you for sharing your gift and love for cooking.
Is it healthier if you boiled them first and then quickly brown the pate?
These are great in sandwiches too. We put these in our sandwiches in Vietnam.
This is so helpful. Love the pace and information, just perfect. Thank you!
I enjoy a dash of liver with my salt too!
Спасибо
I just made this Pàtè yesterday, and it turned out absolutely divine. I added cream cheese at the end which gave the pàtè a silky texture. I ended having 3 jars if delicious pàtè.
Thank you so much for sharing such delicious recipes with easy techniques for everyone to enjoy making.
My question is how long can I keep the jars inside the refrigerator?
❤
I've eaten chicken livers just a little bit raw for sixty years and I've never been sick
Wow, what a great video! Thank you for explaining the doneness and the texture, etc. I learned a LOT! I'm a bit nervous about making pate for the first time but you've made it a little less scary! Thank you, Helen! Update: I made this and it came out perfectly! I used avocado oil since it's much more healthy than seed oils and voila! Nice, creamy pate, of a perfect consistency!
You apologized and didn't do anything, it would have been better if you had bowed down.
I always get slightly sad when I see chicken liver recipes.
Despite liver being such a large part of jewish cuisine, it seems like every recipe uses butter or milk, making the dish inedibpe for kosher observant jews… or requires cognac, which introduces a large amount of rules for how to handle the cooking and serving… of your area even HAS kosher cognac.
Help please! I don't have any cream. Can I use whole milk instead? If so, how much?
I've made chicken liver pate' many times. You don't need butter or creme or booze. Or a fancy blender. I just use my mini food processor, although a mortar and pestle would work just fine too. I do add a hard boiled egg and saute'd onions. The booze is a nice addition, but not necessary. The trick is not to overcook the livers. They should still be a bit squashy. They will keep cooking out of the pan. They just shouldn't be bloody. If you are worried about solmenella, be sure to buy good quality organic livers and enjoy the pate' with some wine and good company.
Great recipe thanks. Love liver pate especially the home made ones. I used Calvados as that is what I had and cut back on the cream when blending as that is the texture I wanted. Yum yum. I will be graded this Sunday by all my cousins. 😇
I make pate way more differently. I eat them whole with boiled potatoes or bread. I use the leftovers for pate.
I feel like this kind, with a lot of onion, cream, it's the kind that I love with fruit. You can't get great pate here from the supermarket, only one store carries, and it is crazy expensive for one little tub. Guess what, they sell like crazy. It has cream in it to. But to buy it every week or month, no, my soul breaks. 😂
What I miss from you this recipe, how can I make it so it is smooth, but has some bits? Fry some ground pork, and add it after blending?
My recipe is similar to yours, with the addition of garlic, thyme, and a pinch of cinnamon, cloves and nutmeg. I make it for the holidays and look forward to it every year. This recipe seems appropriate for year-round, so thank you!
I used to detest liver before. Chanced on this recipe and now struggling to limit my liver intake in this form! Thanks so much for sharing this recipe 🙏
How long would the pats jar last in the fridge?
I make a chicken liver pate where I use 2 large yellow onions and caramelize them very slowly and use that to replace both the shallots as well as the chicken fat. It adds a sweetness, complexity and makes for the best pate I have ever had.
… hello Helen … QUESTION … can I substitute the oil and/or the butter with duck fat ? … I have a jar of it and would like to make good use of it ! I bought some chicken livers and have the liver from my Turkey to combine with it … ALSO … can I use a stick blender ? Thank you !
I sealed with fat from foie gras i seared last night.. Hoping it's great.
Your liver was not done enough, we could see blood in a plate , that, Grosse me out therefore I did not like your recipe😢