Chicken Liver Pâté

Name: Chicken Liver Pâté
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 400g chicken livers, trimmed; 1 shallot, diced; 2 cloves garlic; 100g butter; 3 tbsp brandy; 1 tsp fresh thyme; 1/4 tsp allspice; 100g butter, melted for sealing; salt and pepper to taste; toast and cornichons to serve

Silky French chicken liver pâté enriched with brandy, thyme and butter. Cooking the livers only until they're still pink in the centre before blending is what keeps the pâté silky rather than grainy, since overcooked liver turns chalky once it's pureed.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

medium

Cuisine

French

Ingredients

400gchicken livers, trimmed

1shallot, diced

2 clovesgarlic

100gbutter

3 tbspbrandy

1 tspfresh thyme

1/4 tspallspice

100gbutter, melted for sealing

salt and pepperto taste

toast and cornichonsto serve

Instructions

Fry shallot and garlic in butter until soft.

Add chicken livers. Cook 4 minutes — pink inside.

Add brandy. Flambé.

Add thyme and allspice.

Blend until very smooth.

Season generously.

Pour into ramekins.

Seal with melted butter.

Refrigerate 2 hours.

Serve with toast and cornichons.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

366

Protein

0.7g

Fat

40.5g

Carbs

1.9g

Fiber

0.4g

Sodium

7mg

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