Chicken Liver Pâté
This Chicken Liver Pâté recipe makes a smooth, savoury spread for passing around while Christmas lunch comes together. A little thyme and garlic support the rich flavour of the livers, while cream softens the finish. Brandy adds warmth, but chicken stock works nicely if you would rather leave it out.
For a hot South African Christmas, having a starter already chilled takes pressure off the kitchen. Make it the day before, divide it between two small dishes and bring out just one at a time. Serve with crisp toast, gherkins and a few fresh cucumber slices. The thin butter topping helps protect the surface in the fridge; underneath, the pâté stays soft enough to spread straight from its chilled dish.
Ingredients
For the pâté
For the butter seal
To serve
Instructions
- 1Trim the chicken livers, removing tough connective tissue and any green-stained pieces. Separate large lobes into similar-sized pieces and pat dry with kitchen paper. Do not rinse raw livers; wash your hands and clean utensils and surfaces after handling them.
- 2Melt 30 g of the pâté butter in a large frying pan over medium-low heat. Add the onion and cook for 6–8 minutes until soft but not browned. Stir in the garlic and thyme for another minute.
- 3Increase the heat to medium and add the livers in a single layer. Cook for about 7–10 minutes, turning regularly, until cooked through. Check several of the largest pieces with a food thermometer: their centres must reach at least 74°C. Do not rely on colour alone.
- 4Take the pan off the heat before adding the brandy or stock. Return it to the heat and simmer for 1–2 minutes, scraping up the pan juices, until only a little liquid remains.
- 5Transfer the cooked livers, onion and pan juices to a food processor. Add the cream, remaining 45 g pâté butter, salt and pepper. Process until very smooth, stopping to scrape down the sides. Taste and adjust the seasoning.
- 6For an extra-smooth finish, press the pâté through a fine sieve with the back of a spoon. Spoon into two clean, shallow dishes of about 250 ml capacity each, leaving room for the topping, and smooth the surfaces.
- 7Gently melt the 50 g butter for the seal. Spoon a thin, even layer over each dish of pâté. Refrigerate promptly, loosely covered, rather than leaving the dishes out to cool completely.
- 8Chill for at least 4 hours until firm, covering tightly once cold. Serve small portions chilled with toast or crackers, gherkins and cucumber, keeping the remaining pâté refrigerated.
Nutrition (per serving)
- Calories
- 190 kcal
- Carbohydrates
- 2.2 g
- Protein
- 9.1 g
- Fat
- 15.5 g
- Saturated fat
- 9.1 g
- Sugar
- 1.2 g
- Fibre
- 0.2 g
- Sodium
- 150 mg
- Cholesterol
- 208 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make this the day before Christmas so it has time to set. Allow at least 4 hours of chilling in addition to the preparation and cooking times.
- Keep the pâté at 4°C or colder and use within 3 days of making it. The butter seal protects the surface but does not make it shelf-stable.
- Put out one small dish at a time, preferably over ice. Discard pâté left unrefrigerated for more than 2 hours, or more than 1 hour when the temperature is above 32°C.
- Toast the bread ahead and store it in an airtight container once completely cool. Add fresh cucumber and gherkins just before serving.
Frequently asked questions
Can I make it without brandy?
Yes. Use 30 ml low-sodium chicken stock instead. Brief cooking does not remove all the alcohol from brandy, so choose stock if you need an alcohol-free version.
Should the chicken livers still be pink inside?
Do not aim for pink centres. Chicken livers can contain harmful bacteria inside as well as on the surface, so cook them to at least 74°C throughout before blending. The butter and cream help keep the finished pâté smooth.
Can I freeze chicken liver pâté?
Yes. Freeze it in small, airtight portions for up to 1 month for best quality. Defrost overnight in the fridge and use within 24 hours. The texture may be slightly less silky after thawing.
