Elevate your appetizer ideas with this exquisite chicken liver pâté recipe, a delightful and rich meat spread that is perfect for home prep and social gatherings. It's simple to make and brings a touch of elegance to family supper meals and entertaining. Try these recipes to serve alongside this one for a colorful, appetizing buffet: Avocado Appetizer, French Escargot, or Salmon Spread Recipe.
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❤️About This Recipe & Why You'll Love It
Rich and Flavorful Chicken Liver Pâté
- The best appetizer to bring to a dinner party!
- Budget-friendly luxury: make affordable chicken livers into a tasty starter
- Make-ahead convenience: make this 2-3 days in advance of when you need it, and "bonus", as it matures, the flavor increases (See below for how long in advance is safe.)
- Versatile serving options: suitable for both casual and formal occasions
- Authentic French flavor: This is a traditional preparation method
- It takes time to prepare, just simply follow my step-by-step instructions, and you will have a wonderful dish to serve. And remember it can be prepared ahead.
- Freezer-friendly: Yes! (See details below)
- Learn to cook using a bain marie.
- You may also enjoy these homemade pâté recipes Foie Gras Potato Stacks - a divine delicacy, Pork Liver Pâté Recipe,
Pâté de Campagne
Mushroom Pâté
📝Ingredient Notes
- Purchase high-quality meat: chicken livers, ham, and pork sausage. (Look for my tip on purchasing chicken livers in the "Tips" section below.)
- This recipe calls for alcohol: Madeira, Port, or Brandy, and white wine. Use my list of substitutions if you do not want to serve alcohol to your diners. Note: Alcohol is not easily separated from its home, even after hours of cooking, contrary to what many people think!
- Buy thick bacon as it will need to be stretched, and thin bacon will break.
🔄Substitutions
(Always replace the liquid alcohol amount with another liquid or the result will be a dry dish.)
Substitutions For White Wine
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
Substitutions For Brandy
- fruit juices like:
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
- water
🍴 Kitchen Tools
- A heavy bread pan made of cast iron or stoneware works best that will fit inside a larger pan, which can be filled halfway up the side of the bread pan with water to cook the food.
- A heavy, sharp knife for chopping and stretching bacon.
- Food processor
- medium bowl
🔢Instruction Notes
- Read through the recipe and my notes to get an understanding of how important the steps are. Plan out how you will make this delicious recipe following my steps carefully. It will be much easier if you do this.
- For optimal flavor, prepare this chicken liver pâté 2-3 days in advance. It stores well in the refrigerator, allowing the flavors to blend.
- Gather all the ingredients together before starting to give them an opportunity to come up to room temperature, which will result in better blending of all ingredients.
- Marinating is important - don't skip it.
- Preparing the bay leaf in a mortar and pestle will work best.
For a simpler pâté recipe, make this tasty Pork Liver Spread or Salmon Pâté.
👐How To Serve This Pâté
- Serve the pâté in generous slices alongside a crisp green salad with homemade mayonnaise.
- Alternatively, it can be a sumptuous spread on freshly toasted bread, crispy French baguette, or crackers for a superb homemade appetizer to add to an hors d'oeuvres table. Try these delicious appetizers to go along with creating a beautiful buffet table: Avocado with Vinaigrette, Escargot in Garlic Sauce, or pretty pink Salmon Spread.
💡Expert Tips
- For optimal flavor, prepare this chicken liver pâté 2-3 days in advance. It stores beautifully in the refrigerator, allowing the blend of flavors to reach perfection.
🍷Wine Pairing
Sauternes, Gewürztraminer, or Light-bodied red Burgundy. Of course, it all depends on what else is being served.
❄️Storage Guidelines
Refrigerate: Keep covered for up to 5 days, including maturing time and storage.
Freeze: Wrap well with clear wrap, then foil, and freeze for up to 3 months
Thaw: Overnight in the refrigerator.
More Tasty Pâté Recipes
I have more delicious pâté recipes for you to make:
❔FAQ
There is very little difference between these two kitchen tools. They both use hot water to cook the food. The name bain marie is a French word for cooking in a water bath. It is used in the oven, with a larger pan of water, which cooks the food that is in a smaller pan that sits inside the larger pan. A double boiler is used on the stovetop with two pots, one fitting inside the other. Similarly, the top pot holds the food while the bottom pot holds the hot water, which cooks the food.
Yes, just be sure to replace the liquid with one of the options I have listed in the notes below in the recipe card, for example, apple cider vinegar, red wine vinegar, or apple juice, to mention a few from the list.
Marinating primarily breaks down the proteins in the meat, which produces a smoother, softer texture. My recipe calls for soaking the liver in Brandy, Madeira, or Port, which creates a soft, smooth texture along with enhanced flavor and a little sweetness to the liver.
📖 Recipe
Decadent Chicken Liver Pâté Recipe: A Savory Spread
Ingredients
- 3 cup chicken livers
- 2 tablespoon Brandy or Madeira or Port
- 2 tablespoon white wine
- 1 bay leaf crumbled, use a mortar and pestle
- ½ clove garlic crushed OR
- 2 tablespoon onion finely chopped
- ¼ cup bread firm bread soaked in a little milk
- ¾ cup ham cooked
- 1 cup pork sausage good quality
- ½ cup bacon whole strips
Instructions
- Prepare Chicken Livers: Clean and remove any tissues using kitchen scissors.
- Marinate: Combine livers with wine, Madeira (or port or brandy), bay leaf, onion or garlic. Let marinate for 2 hours.
- Dry Bread: Remove bread from milk, squeeze dry.
- Blend: Process all but 3 livers with bread, ham, and sausage meat in a fine mincer or food processor.
- Mix: Gradually incorporate the wine marinade. The mixture remains soft.
- Prepare Bacon: Stretch room temperature bacon thinly by laying flat on counter, while applying pressure with your fingers on one end, use the back of a knife to run it along the bacon strip until desired thinness is acheived.
- Line Dish: Cover a 1½ pint oven-proof dish, a heavy bread pan works well, cast iron or stoneware, with bacon, extending over the rim.
- Layer Mixture: Add half the liver mixture, then remaining halved chicken livers, followed by the rest of the liver mixture.
- Seal with Bacon: Fold bacon over the top, cover with lid or foil.
- Create Bain-Marie: Place dish (bread pan) in baking tin with hot water halfway up.
- Bake: Cook at 350°F/177°C/Gas 4 for 1½ hours.
- Cool and Refrigerate: Allow to cool completely, then place in the refrigerator for 2-3 days to mature which will allow the flavors to meld together.
Notes
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
- fruit juices like:
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
- water
Nutrition
👩🏻🔬 Food Safety
- Buffet tables: Don't leave the pâté out without cooling with ice or a freezer pack, longer than 2 hours, and if outside in the heat 45 minutes max.
Did you make this & like it or not, let us know?!