Homemade Chicken Liver Paté – Really Quick & Tasty Recipe
- Type
- Pâté & terrine
- Level
- Easy
- Rating
- Rate this recipe
In this article you will learn how to make chicken liver paté at home.
With few ingredients your liver pâté is made superfast and tastes simply delicious.
The liver pate is great on a freshly baked bread but also as a dip for crackers.
I use chicken liver in this recipe. You can switch it with any other liver as well.
You can watch the chicken liver paté recipe as video or read it.
Have fun making it!
Table of Contents
Chicken liver paté – What do you need to make it?
Ingredients per 600 g
| Ingredient | Grams |
|---|---|
| chicken liver | 400 g |
| butter | 200 g |
Spices per 600 g
| Ingredient | Grams |
|---|---|
| brandy (optional if you do not want to have alcohol in it) | 10 ml |
| coriander seeds | 6 |
| shallots | 3 |
| clove | 1 |
| pepper | 0.7 g |
| allspice | 0.5 g |
| salt to taste | — |
The equipment to make chicken liver paté
Food processor / Thermomix
In a food processor, the ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable.
Terrine mold
So that you can fill the liver pate. Alternatively, you can also use jars.
Homemade chicken liver paté – Step-By-Step Instruction
Chop the shallots into pieces.
Grind the spices into a fine powder.
Put the shallots together with some butter in a pan. Let them fry for about 5 – 10 minutes on low-medium until the shallots are translucent.
Transfer the shallots to a bowl.
Fry the liver over high heat for a few minutes on each side. Salt the liver and turn it from time to time.
The liver is ready when it still has a light pink color inside.
Now put the liver with the spices and shallots in a food processor and mix them well.
Add the brandy and butter.
Allow the mixture to blend on high speed.
Season the mixture with salt and pepper.
Line a terrine mold with plastic wrap and pour the mixture into the mold.
Put the mold in the refrigerator for about 2-3 hours.
Your liver pate is ready.
Frequently asked questions
What is chicken liver paté?
What is chicken liver paté?
A paté is cooked liver blended smooth with fat and seasoning and then chilled until it sets. That is the whole of it. This one is chicken liver, butter, shallots and a short spice list, and the work happens in a pan and a food processor.
The butter is doing two jobs. It carries the flavour, and it is what makes the paté firm up in the mould instead of staying a purée, which is why step 12 sends the mould to the fridge. The liver matters just as much: step 6 leaves it pink inside on purpose, because liver that is cooked all the way through goes dry and grainy and no amount of blending brings it back.
How long does the chicken liver paté keep?
How long does the chicken liver paté keep?
Your liver pate will keep for about 1 week in the refrigerator.
You can also portion it and freeze it perfectl.. Then it will keep for a few months.
seeking lower sodium due to dietary restrictions.
help?
Love it!! Will make it as soon as I can get enough chicken liver.