Chicken Liver Pâté Creamy Silky Smooth EASY Spread

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Trim connective tissue from chicken livers using scissors.

Dice onion finely.

Mash garlic.

Melt unsalted butter in a pan over medium heat.

Add diced onion and mashed garlic to the pan and sauté for 4-5 minutes until softened.

Add chicken livers to the pan, increase the heat, and cook until browned on the outside but still pink inside.

Pour in a couple of tablespoons of brandy, flambé if desired, or let it cook off.

Once cooked, transfer the liver mixture to a blender.

Add more butter and a couple of tablespoons of heavy cream to the blender.

Blend until smooth.

Transfer the blended mixture to a container.

Add fresh thyme leaves sparingly to the mixture and stir through.

Melt some butter and pour it over the top of the pâté in the container.

Let it cool for a minute before refrigerating for about 4 hours to set.

Serve on crusty toast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens