Silky Chicken Liver Pâté

Name: Silky Chicken Liver Pâté
Total time: 205 min
Yield: 2
Ingredients: 16 oz fresh chicken livers, well rinsed and drained; 8 tbsp unsalted butter, softened; 1/4 cup minced shallots; 1 garlic clove, minced; 1 1/2 tsp dried thyme leaves; 2 tbsp dry sherry; salt and black pepper to taste; 2 tbsp heavy cream, more if needed; pinch ground nutmeg (optional)

Experience the luxurious spread with this silky-smooth, creamy chicken liver pâté, perfect for elevating your toast or crackers.

Recipe Info

Prep Time

205 min

Difficulty

Easy

Servings

Nutrition

calories216kcal

carbohydrates2g

fat17g

fiber0g

protein14g

sodium106mg

sugar1g

Appetizer Dinner French

Ingredients

16 oz fresh chicken livers, well rinsed and drained

8 tbsp unsalted butter, softened

1/4 cup minced shallots

1 garlic clove, minced

1 1/2 tsp dried thyme leaves

2 tbsp dry sherry

salt and black pepper to taste

2 tbsp heavy cream, more if needed

pinch ground nutmeg (optional)

Directions

Trim the chicken livers of any membranes and dry on paper towels. Set aside.

In a large skillet over medium heat, melt 4 tbsp butter. Add shallots, garlic, and saute until softened, about 3 minutes.

Add chicken livers, thyme, sherry, salt, and pepper to the skillet. Increase temperature to medium-high and cook, stirring occasionally, until the centers are just light pink, 3-4 minutes. Check by cutting one liver in half if unsure.

Transfer cooked livers to a food processor. Add heavy cream, remaining 4 tbsp butter, and nutmeg. Blend until very smooth, adding more cream if needed for spreading consistency.

Transfer the mixture to a bowl, cover, and refrigerate until firm, at least 3 hours or overnight.

Serve in ramekins or small jars, garnish as desired, and enjoy with toast or crackers.