Home » Appetizer Recipes » Easy Chicken Liver Paté Recipe

Easy Chicken Liver Paté Recipe

“What am I, chopped liver?” Such a deft colloquialism. The implication at first glance being that chopped liver is forgettable, not worthy of notice, insignificant. But good chopped liver is such a wonder of culinary genius, combining the cheap, “throw-away” parts of an everyday chicken into a luxurious spread that is worthy of, and often appears on, the chi-chi-est of restaurant menus.

chopped liver

And therein lies the rub. Chopped liver is far too often mistakenly overlooked when in reality, it should be heralded as the star of the show, the belle of the ball.

This simple recipe, which is adapted from Tartine Bread, in which it is called “Baker’s Foie,” is totally rustic and yet, well, let’s just say, it ain’t just chopped liver. Unlike my Jewish grandmother’s chopped liver, it contains butter (though I’m sure it would work equally well with schmaltz or even rendered duck fat) and a food processor rather than a food mill for grinding. Calling it Chicken Liver Pate is a good step towards giving it its due, but I think the addition of cognac justifies calling it Pate de Foie de Poulet, just in case anyone might mistake it for just a forgettable dish of chopped liver. I like to serve it as an appetizer on Jewish holidays, especially Hanukkah, or as part of an elegant New Year’s Eve cocktail spread.

Yield: Serves 8

Easy Chicken Liver Paté with Cognac Butter

Easy Chicken Liver Paté with Cognac Butter

Adapted from Tartine Bread by Chad Robertson, this easy chicken liver appetizer is perfect for Jewish holidays, or as part of an elegant New Year's Eve cocktail spread.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For the paté:

  • 1 pound chicken livers, rinsed, trimmed of all fat and connective tissue and soaked in milk for 2-4 hours
  • 2 tablespoons olive oil
  • 3 small shallots, chopped
  • 1 tablespoon fresh thyme leaves
  • 6 tablespoons unsalted butter, at room temperature, divided
  • ½ cup cognac
  • ½ teaspoon kosher salt

For the cognac butter:

  • 3 tablespoons unsalted butter, at room temperature
  • 1 tablespoon cognac
  • pinch of kosher salt

Instructions

To make the paté:

  1. Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
  2. Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more.
  3. Add the thyme and cook, stirring, for another minute or so.
  4. Remove the pan from the heat and add 2 tablespoons of the butter and ¼ cup of the cognac.
  5. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  6. Transfer the mixture to a food processor and let cool to room temperature.
  7. When livers are at room temperature, add the 4 tablespoons of butter and the remaining 1/4 cup of cognac and process in the food processor until smooth.
  8. Transfer the puree to 4 4-ounce ramekins or a terrine large enough to hold it all.

To make the cognac butter:

  1. Put the 3 tablespoons of butter in a bowl and microwave 30 to 45 seconds, until melted.
  2. Add the cognac and salt and stir to combine.

Before serving:

  1. Pour the butter in an even layer over the pate (dividing evenly if using ramekins).
  2. Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
  3. Bring to room temperature before serving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 295Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 356mgSodium 212mgCarbohydrates 5gFiber 1gSugar 1gProtein 16g

PIN THIS RECIPE FOR LATER!

Follow Me: @allwaysdelicious or tag #allwaysdelicious

Jewish Recipes

Jewish recipes are the heart of every Jewish holiday celebration. There’s a special dish (or five!) for every occasion, from the high holidays to Shabbat dinners! Here are my favorite Jewish recipes for the holidays or any day.

By on December 18th, 2011

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

More posts by this author.

4 thoughts on “Easy Chicken Liver Paté Recipe”

  1. Hi Robin,

    I’m confused about the amount of cognac needed. 1/2 c is listed in the ingredients, but I only see 1/4 c used in the recipe. Thanks for your thoughts –

    Reply
    • My apologies! The first sentence of the second paragraph should read “When livers are at room temperature, add the 4 tablespoons of butter and the remaining 1/4 cup of cognac and process in the food processor until smooth.” Thanks for asking!

      Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe