Chicken Pate

Chicken Liver Pâté

Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal.

By Jacques Pépin 

 

Updated on October 29, 2024

Active Time:

 

25 mins

Total Time:

 

35 mins

Yield:

 

6 to 8 servings

Ingredients

• 1/2 pound chicken livers, well-trimmed

• 1/2 small onion, thinly sliced

• 1 small garlic clove, smashed and peeled

• 1 bay leaf

• 1/4 teaspoon thyme leaves

• 1/2 teaspoon kosher salt, plus more to season

• 1/2 cup water

• 1 1/2 sticks unsalted butter, at room temperature

• 2 teaspoons Cognac or Scotch whisky

• Freshly ground black pepper

• Toasted baguette slices, for serving

Directions

1. Gather the ingredients.

2. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.

4. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

5. Add the Cognac, season with salt and pepper, and process until completely smooth.

6. Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

7. Serve chilled.

Originally appeared: March 2007