Hey guys! To say the last few weeks of my life have been filled with sport, beach and meeting with friends, so I hadn’t been posting regularly and commenting on your lovely blogs, but I will resume blogging and posting more often. 🙂 And I want to share with you a simple but super delicious recipe – chicken liver pate! The pate is very quick and easy to make, and require only a few ingredients. Another advantage is a low cost of chicken livers. Pureeing the cooked livers along with butter and a little cognac or brandy transforms the plain part of chicken into something magnificent! It’s a great breakfast on a slice of toasted bread or can be a nice appetizer topped with a cornichon or little pickled onion. 🙂
Chicken Liver Pâté
If cooking for children, omit the cognac.
Ingredients
1 large onion
1 medium carrot
20g butter
500g chicken liver, cleaned
1+1 tbsp cognac (or brandy/whiskey)
1/2 tsp dried thyme or 1-2 tsp fresh leaves
a pinch of freshly grated nutmeg
50ml water or chicken stock
100ml cream (12-15%)
50-60g butter, at room temperature
sea salt to taste
freshly grated black and white pepper to taste
Top
40-50g butter
Preparation
- Peel onion and cut into small cubes. Wash, peel and grate carrot.
- In a deep frying pan or saucepan, heat butter and add vegetables, cook on a medium heat until soft (don’t brown). Add liver and fry for 8-10 minutes. Add one tablespoon of cognac, herbs and season to taste. Simmer on a medium-low heat for 5 minutes. Add water, cream, bring to boil and turn off the heat. Leave to cool at room temperature.
- Transfer to a food processor or puree with hand blender. If the consistency is too thick, add more warm water or stock. Adjust the seasoning. Add soft butter, cognac and blend again.
- You can make a butter ‘lead’, for that heat the butter in a small bowl and pour over the cooled pate.
- Transfer pate to a bowl and keep covered in the fridge up to 5 days.
Enjoy!
milkandbun 
Delicious. I have not made CLP in a while. I must redress the balance of paté in my life.
Thank you, Conor! Of course, you should make pate and enjoy! I love it for breakfast 🙂
Delicious! Chicken Liver pate has been out of fashion for a while here, you’re right it’s low cost, simple to make and your recipe sounds excellent. Like Conor, I feel the need to make pate!
I think here people simply fry chicken liver and don’t make pate, it’s kinda European dish 🙂
mmm looks delicious! If you can get ducks’ fat, it’s also great on top, same as you did with the butter. 🙂
Thanks a lot for advice, Ronit! 🙂 But when I take the pate out of the fridge, duck fat will be hard and not very tasty to eat, should I keep it outside for a while and then eat? And can I use the fat from roasting the duck in the oven?
Yes, when taking out of the fridge the duck fat takes a bit longer to soften.
The fat from roasting duck in the oven is perfect for this, as it is so flavorful.
With regular duck fat I usually use one that I lightly sauteed some onions in, with salt, whole peppercorns and bay leaves. I then strain it and keep for use in any dish.
I fry duck or chicken livers in this fat. It’s very tasty. Unfortunately, the dish is not very photogenic so it’s hard to put a photo of the dish… 🙂
And how long duck fat (from roasted bird) can be kept in the fridge? Because I have some in the fridge but forgot to put a sticker with date..😁I’m cooking fried chicken liver pretty often too.:) I should try to take its pic next time))
I keep the duck fat, in an airtight jar in the fridge, for up to 6 months, though I know it can keep even longer.
Making fried livers look good is really a challenge, but you’re really such a good photographer and know how to add items to the photo, I’m sure you’ll do much better job than anything I can come up with. I’m looking forward to see the results… 🙂
Sometimes it’s good to have some breaks from the blog, it is also hard to stay at home with this lovely weather, I know what you mean! 🙂 Lovely post and photos Mila! XX
Thank you, Serena! Absolutely agree, evenings are still nice and cool here, so I enjoy outside walks as much as possible. 🙂