The Secret to Amazing Liver Pâté | Liver Pâté Recipe | Traditional Cooking

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.

Chop the onion and apple.

Add 2 tablespoons of butter to a skillet over low to medium heat.

Add the chopped onion to the skillet and cook until browned and caramelized, about 15 minutes.

Add the chopped apple to the skillet and cook for about 7 minutes until tender.

Remove the onion and apple mixture from the pan.

Add more butter to the skillet and then add 1 pound of chicken livers, ensuring they have good contact with the pan.

Cook the chicken livers on medium heat for about 3-4 minutes, then flip them over.

Cover the skillet with a lid and cook for another 3 minutes.

Use a food thermometer to check the internal temperature of the livers, aiming for 160 degrees in the thickest part.

Remove the livers from the pan and let them cool slightly.

In a Vitamix, combine the cooked livers, caramelized onion and apple, and a couple more tablespoons of butter.

Add heavy cream starting with 1/4 cup or less, and blend until smooth, adjusting the cream as needed to achieve the desired consistency.

Taste and adjust seasoning with salt, pepper, and herbs as desired.

Transfer the pâté to a container and refrigerate until firm, or serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens