Chicken Liver Pate
Chicken liver pate made with butter, garlic, and thyme - a rich, creamy, nutrient-dense spread perfect for appetizers or snacks!
Servings 10 servings
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow or white onion chopped
- 1 pound chicken liver roughly cut
- 2 tablespoons thyme leaves approx. 4 sprigs
- 3 garlic cloves minced
- ½ cup heavy cream more to desired texture
- 1 ½ teaspoon sea salt
- ⅛ teaspoon white pepper
Instructions
- In a large stainless steel skillet, melt 2 tablespoons of butter on medium heat. Add chopped onion and saute until translucent, approximately 5-6 minutes.4 tablespoons unsalted butter, 1 medium yellow or white onion
- Move the onions to the edges of the pan and add remaining butter. Add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.1 pound chicken liver
- Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.2 tablespoons thyme leaves, 3 garlic cloves, 1 ½ teaspoon sea salt, ⅛ teaspoon white pepper
- Reduce heat to low and add heavy cream.½ cup heavy cream
- Stir to combine everything well. It will be chunky but that's okay.
- Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.
Notes
Storage: Store in an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.
Helpful Tips:
- Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
- Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
- Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
- Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.
Nutrition
Calories: 142kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 386mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5407IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 4mg