How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School

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.

Rinse 1 pound of chicken livers and pat them dry with a paper towel.

Trim off any fat and connective tissue from the chicken livers.

Peel 3 shallots and slice them thinly crosswise to yield about 1 cup of sliced shallots.

Wash and dry 1 bunch of thyme, then remove the leaves from the stems and mince them to get about 1 tablespoon of minced thyme.

In a 12-inch skillet over medium high heat, melt 8 tablespoons of unsalted butter.

Add the sliced shallots, minced thyme, and 1/4 teaspoon of salt to the skillet, cooking for 3 to 5 minutes until the shallots are softened and lightly browned.

Add the chicken livers to the skillet and cook for 1 minute, stirring constantly.

Pour in 3/4 cup of dry vermouth and simmer the mixture for 4 to 6 minutes until the livers are cooked but still have a rosy interior.

Remove the chicken livers and shallots from the pan with a slotted spoon and transfer them to a food processor.

Continue to simmer the vermouth mixture over medium high heat for about 2 minutes until it thickens and becomes slightly sticky.

Add the thickened vermouth sauce to the food processor along with 2 teaspoons of brandy.

Process the mixture for about 2 minutes, pausing to scrape down the sides of the bowl with a rubber spatula until the pâté is very smooth.

Season the pâté with salt and pepper to taste, then transfer it to a serving dish and smooth the top.

Lay a piece of plastic wrap flush on the surface of the pâté to prevent the top layer from drying out.

Refrigerate the pâté until firm for at least 6 hours.

This recipe makes 2 cups of pâté and can be made up to 3 days in advance; keep it refrigerated.

Let the pâté sit at room temperature for 30 minutes before serving until slightly softened.

If the top is discolored, scrape it off before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens