Chicken Liver Pâté
About This Chicken Liver Pâté Recipe
This rich and velvety chicken liver pâté is the kind of appetizer that feels luxurious but is shockingly simple to make at home. I sear the livers until they’re perfectly rosy, blend them with brandy, cream, butter, and a touch of apricot preserves for balance, and the result is a silky French-style spread that tastes like it came straight from a bistro. It’s elegant, make-ahead, and the perfect centerpiece for any holiday or dinner party spread.
Why You’ll Love It
It tastes incredibly rich and flavorful.
You can make it days ahead, so it’s perfect for entertaining.
A little apricot preserves adds the most beautiful balance without making it sweet.
You only need a handful of simple ingredients.
It freezes perfectly for future gatherings.
Pairs effortlessly with crackers, toast points, and all your favorite pickles.
Ingredients You’ll Need
Chicken livers (cleaned and trimmed)
Butter or duck fat
Shallot
Garlic
Fresh thyme
Brandy, cognac, or Madeira
Heavy cream
Apricot preserves
Salt + black pepper
Clarified butter or duck fat (for sealing)
How to Make It
Clean and trim the livers, then quickly sear them in butter or duck fat until browned on the outside and still pink inside. In the same pan, cook the shallot, garlic, and herbs until soft, then deglaze with brandy. Blend everything together with the cream, apricot preserves, and cold cubed butter until velvety smooth. For the best texture, strain it through a fine mesh sieve, transfer to ramekins, and seal with clarified butter. Chill for a few hours—overnight is ideal.
Tips for Success
Don’t overcook the livers—rosy centers keep the pâté silky.
Make sure the butter is cold when blending; it creates that mousse-like finish.
Straining is optional but gives a truly luxurious texture.
Add all the pan juices to the blender—flavor lives there.
Chill long enough to let the flavors meld.
Seal with clarified butter to prevent oxidation and discoloration.
Frequently Asked Questions
Can I freeze pâté?
Yes—smooth pâté freezes incredibly well for up to 3 months. Thaw slowly in the fridge overnight.
How long does pâté last in the fridge?
About 4–5 days when sealed properly.
What if my pâté looks slightly pink inside?
That’s perfect. Pink livers = silky pâté. Fully gray livers turn grainy.
Can I skip the apricot preserves?
You can, but it adds subtle roundness and balances the richness beautifully.
Can I use milk to soak the livers?
Yes. A 20–30 minute soak mellows any strong flavor.
What to Serve With
Toasted baguette or crostini
Buttery crackers
Cornichons or capers
Pickled red onions
Fig, apricot, or cherry jam
Grainy mustard
A simple green salad
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Chicken Liver Pate Recipe
Ingredients
- 1 pound chicken livers, cleaned and trimmed
- 2 tablespoons butter or duck fat
- 1 small shallot, finely chopped
- 2 garlic cloves, smashed
- 2–3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon kosher salt (plus more to taste)
- Freshly cracked black pepper
- ¼ cup brandy, cognac, or Madeira
- ½ cup heavy cream
- ½ cup (1 stick) cold salted butter, cubed
- 1 tablespoon apricot preserves (strained optional)
- Melted clarified butter or duck fat, for sealing
Instructions
- Clean and trim the livers, removing any yellow fat, white connective tissue, tough central knots, and any greenish spots (bile). Pat the livers very dry.
- Heat butter/duck fat in a skillet over medium-high heat.
- Add the livers in a single layer and sear 2–3 minutes per side until browned on the outside but still rosy in the middle.
- Transfer livers to a plate — any reddish liquid that collects is fine and will be used.
- Reduce heat to medium. Add the shallot, garlic, thyme, bay leaf, salt, and pepper. Cook 2–3 minutes until softened and fragrant (not browned).
- Add the brandy. Simmer 1–2 minutes until the alcohol mostly evaporates. Remove thyme stems and bay leaf.
- Add the cooked livers and all plate juices to a blender/food processor.
- Add the apricot preserves.
- Pour in the heavy cream.
- Blend on high until smooth.
- With the blender running, add the cold cubed butter a few pieces at a time until the mixture becomes thick, glossy, and velvety.
- Taste and adjust seasoning (salt, pepper, a little more apricot if you want roundness).
- Use a fine mesh sieve and a spatula to push the pâté through into a bowl (optional for silkiness) This step gives you that restaurant-level smoothness.
- Transfer pâté into ramekins or jars. Pour a thin layer of clarified butter/duck fat over the surface to seal. Chill at least 4 hours — overnight is best.
- To Serve: Toasted baguette or buttery crackers, Cornichons, capers, pickled red onions, Fig or apricot jam, A little flaky salt on top- perfection!
