Chicken liver pate
Creamy, tasty, and easy to make, this chicken liver pate recipe has become a staple in our home. Spread it on a slice of bread or crostini, pair it with cheese and pickled veggies, and serve it as an appetizer.
Ingredients
- 1 yellow onion, medium size
- 3-5 garlic cloves
- 1-2 tablespoons vegetable oil or butter
- 500 grams chicken liver
- 1 teaspoon thyme, dry or fresh
- Salt and black pepper to taste
- ¾ teaspoon chicken stock
- 1 tablespoon cognac or brandy
- 1 tablespoon soft butter
- 1-2 dates (1 large, like a medjool, or 2 small), pitted
Instructions
- I highly recommend before you start with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Chop the onion and garlic.1 yellow onion, 3-5 garlic cloves
- In a skillet, over medium or high heat, add some oil or butter. Once hot, add the onion and cook for about 5 minutes until soft and starting to brown. Add garlic and cook 1-2 more minutes.1-2 tablespoons vegetable oil or butter
- Add the liver and stir everything together.500 grams chicken liver
- Season with thyme, salt, and black pepper. Cook for 1-2 minutes.1 teaspoon thyme, Salt and black pepper to taste
- Add the chicken stock and cook on medium heat, stirring occasionally until the stock is almost evaporated (but some is still left at the bottom), about 10-15 minutes. In the last 2-3 minutes of cooking, add the cognac.¾ teaspoon chicken stock, 1 tablespoon cognac or brandy
- Transfer the cooked liver to a food processor. Add the soft butter and dates. Blend until creamy. Taste and adjust seasoning if needed.1 tablespoon soft butter, 1-2 dates (1 large, like a medjool, or 2 small)
- Transfer to a jar or container. Optionally, you can melt some butter and pour it over the top. Keep in the fridge until ready to use. Enjoy!
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.