Chicken Liver Pâté (Chopped Liver)
Chicken Liver Pâté
Rich, creamy, and packed with flavour, this Chicken Liver Pâté is surprisingly easy to make. The delicate balance of sautéed onions, garlic, and thyme complements the bold taste of chicken livers, while a hard-boiled egg gives it a velvety finish. Whether you’re hosting a holiday gathering or looking for a special treat to share, this recipe is a surefire hit.
Welcome to my guide for creating a rich and creamy Chicken Liver Pâté that’s both traditional and easy to make. Whether you’re familiar with this classic dish or trying it for the first time, this recipe offers the perfect balance of flavour and simplicity. With just a few fresh ingredients and straightforward steps, you can prepare a pâté that’s ideal for holiday spreads, dinner parties, or a comforting homemade snack.
Perfect for serving with crusty bread or crackers, this Chicken Liver Pâté highlights the depth of flavour that comes from simple yet thoughtful preparation. Get ready to impress your guests—or yourself—with this timeless favorite that’s as versatile as it is delicious.
Ingredients
3/4 lbs (380g) chicken livers, cleaned and trimmed
1 small onion, thinly sliced
1 clove garlic, grated
1 hard-boiled egg
6-7 tbsp schmaltz (divided)
1-2 sprigs fresh thyme
1 tbsp (15ml) brandy (optional)
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Ingredients
Clean and trim 3/4 lbs (380g) of chicken livers, removing any sinew or tough bits.
Slice 1 small onion thinly and grate 1 clove of garlic.
2. Sauté the Aromatics
Heat 2-3 tablespoons (30-45ml) of schmaltz (rendered chicken fat) in a large pan over medium heat.
Add the sliced onion and cook until golden brown, stirring occasionally.
Stir in the grated garlic and cook for about 1 minute until fragrant.
3. Add the Thyme and Chicken Livers
Add 1-2 sprigs of fresh thyme to the pan, followed by the chicken livers.
Cook, turning occasionally, until the livers are browned on the outside but still slightly pink in the center (about 5-7 minutes). Take care not to overcook.
4. Optional Brandy Flambé
If using, carefully add 1 tablespoon (15ml) of brandy to the pan and flambé or cook off the alcohol over medium-high heat. Exercise caution during this step.
5. Remove the Thyme and Cool
Remove and discard the thyme sprigs. Let the liver mixture cool slightly.
6. Blend the Pâté
Transfer the liver mixture to a food processor, adding 1 hard-boiled egg and 3-4 tablespoons (45-60ml) of schmaltz. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
7. Assemble in Ramekins
Spoon the pâté into individual ramekins, smoothing the tops for an even finish.
8. Garnish and Seal
Place a small sprig of fresh thyme on top of each ramekin for garnish.
Melt the remaining schmaltz and carefully pour a thin layer over each ramekin to seal.
9. Chill and Serve
Cover the ramekins and refrigerate for at least 2 hours or until well chilled and set.
Serve with crackers, bread, or raw vegetables.
