How To Make Chicken Liver Pâté

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Also known as just pâté, a liver pâté is known to be one of the most indulgent dishes in the culinary world. If you’re ever heard of foie gras, you’ll know what we’re talking about. As with most decadent foods, it often comes with a hefty price tag at the store. But never fear, that’s why we’re here! A good pâté doesn’t take a lot of fancy ingredients or a lot of time to make, just a little bit of love. Just sautee together some base ingredients like garlic, onion, herbs and chicken livers. Then throw it all in a food processor or blender and puree until super smooth. You can top with more herbed butter, layer in a terrine or place in individual ramekins for one seriously awesome snack. Also, for maximum flavor, we recommend making it one to two days ahead of eating it. If you can resist!

So follow along with our culinary chef as he shows you how to make a gorgeous homemade chicken liver pâté in this online cooking class. You haven’t tasted savory decadence until you’ve tasted this dish!

Chicken Liver Pâté

Chicken Liver Pate Ingredients
2 lb chicken livers
Milk as needed
Salt to taste
4 oz onion, chopped
3 oz butter
½ tsp dried oregano
¼ tsp white pepper
Pinch nutmeg
Pinch ground ginger
Pinch ground cloves
1 tsp salt
12 oz cream cheese
1-2 fl oz brandy

Port Wine Jelly Ingredients
12 oz port wine
2 tbsp gelatin
Sugar to taste

Preparation
1. Trim fat and sinews from liver
2. Sprinkle with salt, add milk to cover and let stand overnight, refrigerated.
3. Sauté the onion lightly in butter until tender but not brown
4. Add livers (drained and rinse), herbs, and spices. Brown the livers lightly and cook them until they are slightly pink in the center. Remove from heat and cool
5. Grind the livers and onion
6. Add cream cheese and continue to process to obtain a uniform mixed paste.
7. Dissolved gelatin in cold water, heat port wine with sugar. Add gelatin
7. Add brandy, add more salt if necessary
8. Pack the mixture into containers and chi overnight
9. Top with port wine jelly