Homemade Chicken Liver pâté
A delicious, creamy smooth pâté that is so easy to make.
Prep Time5 mins
Cook Time10 mins
Chilling time2 hrs
Total Time15 mins
Use the options below to toggle between cups and grams (if relevant)
- 1 small onion
- 1/2 tsp dried thyme leaves
- 1 sticks butter divided
- 12 oz chicken livers cleaned
- 1/3 cup sherry/madeira/marsala
- 1/3 cup heavy cream
- ½ tsp salt
- 1/4 tsp black pepper
Peel and dice the onion.
Heat a tablespoon of the butter in a nonstick skillet over a low heat, and add the onion and thyme.
Cook for 4-5 minutes until softened but not coloured.
Whilst the onions are cooking chop the livers into 1/2 inch chunks.
Turn the heat up to medium high and add in the livers. Cook for 2 minutes until browned on the outside and still pink within.
Add the whole mixture to a food processor.
Pour the sherry into the skillet and allow it to come to a boil. Boil for 2 minutes until you have reduced it by about half. Remove from the heat and add in the remaining butter. It should slowly melt.
Add the reduced alcohol mixture, cream, salt and pepper to the food processor and whizz until smooth.
Check the taste and add more salt if required.
Optiona Step: Empty the contents into a sieve and use the back of a spoon to push the mixture through. This results in a super smooth pate.
Pour the pâté into a serving dish and chill for at least 2 hours.
If you are keeping the pâté for longer than 1 day, allow the pate to chill for two hours. Melt 1/2 stick (55g) of butter in a small pan and seal the top of the pate to stop air getting to it.
Calories: 132kcal | Carbohydrates: 2g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 213mg | Sodium: 241mg | Potassium: 176mg | Vitamin A: 6475IU | Vitamin C: 11.5mg | Calcium: 17mg | Iron: 5.2mg