Extra Creamy Chicken Liver Pâté – An Easy Homemade Recipe

Preparation metod

• Preparing the Chicken Livers
  Start by trimming the chicken livers, removing any membranes, connective tissue, and any greenish areas. If necessary, rinse them briefly under cold water, then pat them very dry with paper towels.
  If you prefer a milder flavor, you can soak the livers in milk for 20–30 minutes. This step is optional. Drain them well afterward and pat them completely dry.
  It’s important to make sure the livers are as dry as possible before adding them to the pan. This helps them cook evenly and prevents excess liquid from accumulating.
• Cooking the Onion
  Melt 40 g of the butter in a skillet. Add the finely chopped onion and a small pinch of salt. Cook over low to medium heat for 7–8 minutes, stirring occasionally, until the onion is very soft and translucent.
  We don’t want to brown it too much. For pâté, the onion should add sweetness and flavor rather than an intense fried-onion taste. Add the garlic and thyme and cook for another 30 seconds, just until fragrant.
• Cooking the Chicken Livers
  Add the chicken livers to the skillet and slightly increase the heat. Cook for about 6–8 minutes, turning them a few times, until they are fully cooked.
  Add the heavy cream and cook for another 1–2 minutes, just long enough for the flavors to come together and the liquid to reduce slightly.
  This is one of the most important steps in the recipe. The livers should remain juicy. If they are overcooked, the pâté can become dry and lose the smooth, creamy texture we’re looking for. For food safety, chicken livers should reach an internal temperature of 74°C (165°F).
• Blending the Chicken Liver Pâté
  Transfer the chicken livers, along with the onion and any remaining liquid from the skillet, to a blender. While the mixture is still hot, add the remaining 80 g of butter, cut into cubes, and the black pepper.
  Blend for 2–3 minutes, until the mixture is as smooth, creamy, and glossy as possible.
  Don’t rush this step. Blending the mixture thoroughly, together with adding the butter while it’s still warm, helps give the pâté that smooth, creamy, and slightly airy texture we’re looking for.
  
• Portioning and Sealing the Pâté
  Transfer the pâté into one or two clean jars and smooth the surface. Melt the 30–40 g of butter and pour it over the pâté in a thin, even layer.
  Let the jars cool for a few minutes, then cover them and place them in the refrigerator.
  The pâté needs at least 4 hours to chill and set properly, and the flavors become even better after a few hours in the refrigerator. Personally, I like it best the next day.
• How to Serve Chicken Liver Pâté
  The simplest way to serve it is on toasted bread, a crusty baguette, or sourdough bread. Since I love the combination of sweet and savory flavors, I served mine with cherry preserves. The fruity sweetness creates a lovely contrast with the rich, buttery pâté.
  If you prefer a more classic combination, try serving it with pickles. Their crisp texture and tangy flavor pair beautifully with the smooth, creamy pâté.
  Take the pâté out of the refrigerator about 10–15 minutes before serving so it softens slightly and becomes easier to spread.
• Storage
  Store the pâté in the refrigerator, tightly covered, and consume it within 2–3 days. The layer of butter on top helps protect the surface of the pâté, but it does not replace proper refrigeration.
• Frequently Asked Questions
  Can I use frozen chicken livers? Yes. Thaw them completely in the refrigerator before preparing the recipe, then pat them very dry before cooking.
  Can I make the pâté without heavy cream? Yes. Heavy cream contributes to the creamy texture, but the pâté can also be made without it. In this case, you may need to add a little more butter or adjust the amount of liquid to achieve the desired consistency.