Homemade chicken liver pâté made from chicken livers, butter, cream, brandy and thyme then served with crunchy crostini and tangy fruit relish. An impressive dish to serve to guests.
I know, I know - the idea of making your own pâté can be a little off-putting at first. All that offal! But if you love eating it as much as I do, you really must try making your own. This new recipe for Chicken Liver Pâté with Crostini is extremely tasty, straightforward to make and much more affordable than buying pate store-bought. Plus, you have the added bonus of feeling supremely smug for your efforts.
This recipe also includes a great recipe to make your own crostini from a french bread stick. Or for something a little different, why not try my Seeded Crackers?
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Ingredient notes:
- Chicken liver: You can find chicken livers at some supermarkets or your local butcher. Some butchers freeze the punnets to keep them fresh—if that’s the case, defrost them in the fridge for a day or two before using.
- Brandy or cognac: Traditionally added to pâté for an extra flavour boost, brandy or cognac is optional but adds a rich depth to the dish. If you love the flavour, you can double the amount or leave it out entirely if you prefer. The alcohol cooks off in the pan, leaving only the flavour behind.
- Butter: Butter is used both in the cooking process of the chicken livers as well as on top of the pâté. Although the latter is optional.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Melt the butter in a large frying pan over medium heat. Add the onion, garlic and thyme, and fry for a few minutes until softened.
Rinse the chicken livers, then pat dry with a paper towel. Add them to the pan with the salt and pepper, fry for 5–6 minutes until cooked but still slightly pink in the middle.
Stir in the cream and optional brandy. Cook for one more minute, then remove from the heat.
Blitz the hot mixture in a food processor for 2–4 minutes until smooth, scraping down the sides as needed.
Press the pâté through a large sieve into a bowl, using a rubber spatula to push through as much as possible. Discard any remaining bits. Spoon the pâté into ramekins or a serving dish, smoothing the surface.
Melt the extra butter and let it sit until the white whey sinks to the bottom. Pour a thin layer of the clarified butter over the pâté to seal it. Discard the white liquid, and top with a sprig of fresh thyme for decoration.
Refrigerate for a few hours before serving. Serve the pâté with crostinis, crackers, or bread, and a side of relish.
Preheat the oven to 180°C. Slice the baguette into thin pieces, brush with olive oil, and sprinkle with salt. Bake for 10 minutes until golden and crispy.
Recipe FAQs:
I used two large ramekins measuring 13 x 18 cm each. You can use any shape or size, just adjust the amount of butter for the topping as needed.
The butter creates an airtight seal, preserving your pâté and keeping it fresh longer. Clarified butter is made by melting butter and allowing the white, salty whey to sink to the bottom. The clarified butter on top is the clear liquid you pour over the pâté, while the whey is discarded.
Sieving helps achieve a smooth pâté texture. Some recipes ask you to remove connective tissue from the livers, but I find that tricky. By sieving the mixture instead, you can skip this step and still get a beautifully smooth paste without the hassle.
Storage:
Store your chicken liver pâté in an airtight container in the fridge for up to 1 week.
This pâté can also be frozen. Simply cover completely and store in the freezer for up to three months. Defrost in the fridge overnight before serving.
Top tips:
For a black pepper variation, add extra black pepper to the recipe. Then, when you dish up add another layer on top before the butter like the ones in the shop for a peppery kick.
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Chicken Liver Pâté
Homemade chicken liver pâté made from chicken livers, butter, cream, brandy and thyme then served with crunchy crostini.
Ingredients
Pâté
- 100 g butter
- 4 clove garlic, crushed
- ½ onion, finely diced
- 1 tsp fresh thyme leaves
- 350g chicken livers
- ¾ tsp salt
- ½ tsp pepper
- ⅓ cup cream
- 1 Tbsp brandy, optional
- 30g extra butter for top, optional
Crostinis
- ½ Baguette
- 2 Tbsp Olive oil
- Salt
Instructions
- Melt the butter in a large frying pan over medium heat. Add the onion, garlic and thyme, and fry for a few minutes until softened.
- Rinse the chicken livers, then pat dry with a paper towel. Add them to the pan with the salt and pepper, fry for 5–6 minutes until cooked but still slightly pink in the middle.
- Stir in the cream and optional brandy. Cook for one more minute, then remove from the heat.
- Blitz the hot mixture in a food processor for 2–4 minutes until smooth, scraping down the sides as needed.
- Press the pâté through a large sieve into a bowl, using a rubber spatula to push through as much as possible. Discard any remaining bits.
- Spoon the pâté into ramekins or a serving dish, smoothing the surface.
- Optional butter topping: Melt the extra butter and let it sit until the white whey sinks to the bottom. Pour a thin layer of the clarified butter over the pâté to seal it. Discard the white liquid, and top with a sprig of fresh thyme for decoration.
- Refrigerate for a few hours before serving. Serve the pâté with crostinis, crackers, or bread, and a side of relish.
- Preheat the oven to 180°C. Slice the baguette into thin pieces, brush with olive oil, and sprinkle with salt.
- Bake for 10 minutes until golden and crispy.
Notes
- My ramekins are 13 x 18cm
- Black pepper variation, add extra black pepper, and when you dish up add another layer on top before the butter like the ones in the shop for a peppery kick.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 156mgSodium: 295mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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