Silky Smooth Chicken Liver Pate | Easy Appetizer Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt lowers calories while maintaining creaminess.

Trim excess white membrane from chicken livers.

Slice shallots and set aside in a bowl.

Chop garlic cloves and set aside.

In a skillet, heat 50 grams of room temperature unsalted butter and 1 tablespoon of oil until melted.

Add chopped shallots to the skillet and sauté for about 1 minute until translucent.

Add chopped garlic to the skillet and sauté until the garlic loses its raw flavor, about 2 minutes.

Add chicken livers to the skillet and season with salt, 1 bay leaf, and 4-5 sprigs of thyme.

Cook the chicken livers for about 4-5 minutes until slightly pink inside.

Add 1 tablespoon of Cognac and freshly ground black pepper, and stir.

Cook for another 4 minutes until done, then remove from heat and discard the bay leaf.

Transfer the mixture to a bowl to cool down.

Once cooled, place the mixture in a blender and gradually add 100 grams of unsalted butter, pureeing until smooth.

Transfer the pâté into a jar for presentation.

Top with melted butter and a sprinkle of thyme.

Refrigerate for 1-2 hours to set and mature the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens