At first glance Chicken Liver Paté doesn’t look very appealing let alone appetising. However, if you close your eyes, and take a bite, you will be swooning over it’s rich and creamy taste. It’s perfect for spreading on top of crackers, toasted pita bread, slices of baguettes and is unmissable in the Vietnamese Pork Roll called Bahn Mi. Goes particularly well with a glass of a bold red. And very economical as fresh liver is cheap and you don’t need a lot to make this delightful paté.

I don’t know how liver came to be perceived as unhealthy- it was once considered a delicacy and a health food. Organ meats like liver, have very similar chemical composition to other muscle tissues like steak, but contains more iron and vitamins. In particular, poultry liver is specially rich in folate, a B vitamin that helps in the prevention of heart disease (On Food and Cooking,Harold Mc Gee,2004).

What you need to make Chicken Liver Paté

Fresh Chicken Livers – Look for plump and shiny looking chicken livers. Before cooking, wash and pat dry, then remove any gristle or connective tissue. Livers cook fast and taste the best if lightly browned on the outside but still slightly pink in the middle. When overcooked, it becomes grainy and tough and develop that metallic taste.
Fridge/Pantry- Onion,garlic,double cream,butter, brandy or cognac and a little bit of herbs for flavour like tarragon or thyme.
Extras – Add 2 or 3 rashers of diced bacon and cook together with the liver for richer paté.

Easy does it..

Wash the chicken livers, drain and pat dry with a paper towel.Remove gristle and any connective tissues(white membrane).
In a large frying pan, cook the liver in a little bit of oil until brown on one side, then flip to brown the other side. Do not crowd the pan( you might have to do this in batches if your pan is small), so the livers don’t sweat. Add the sliced onions and garlic and cook on medium until onions are transparent. Add brandy or cognac and cook until liquid evaporates by which time the chicken will be brown on the outside but pink within, but not bloody. Season to taste. Set aside to cool.
Transfer the livers to a food processor. Add cream, half of the thyme and melted butter and process until smooth. Transfer to ramekins/small jar or pots. Level the top and set aside to chill in the fridge to set.
Sprinkle the rest of the thyme on top of the paté, then spoon a thin layer of melted butter on top. This prevents the paté from discolouration. Set aside in the fridge to set the butter.
Serve with slices of toasted pita bread, brioche or baguettes as part of cheese and grazing board. Maybe be kept, covered in the fridge for a week.

Any questions or if you just wanted to say hi, please drop me a line via the comments section below. I would love to hear from you. And while you’re here, check out my recipe for Zucchini and Corn Cakes, another delicious nibble to go with wine.