Buttery and creamy, this herbed chicken liver pâté has rosemary, thyme, sage, oregano and a generous amount of butter and cream. The aroma is unbelievable enticing, the texture is ultra smooth and the flavors are truly indulgent.
Herbed Chicken Liver Pâté
Author: Connie Veneracion
Serves: about 2 cups
- 1 tbsp. of butter
- 2 tbsps. of chopped onion
- 500 g. of chicken livers, trimmed
- ½ tsp of minced garlic
- ½ tsp. of dried rosemary
- ½ tsp. of dried thyme
- ¼ tsp. of dried sage
- ¼ tsp. of dried oregano
- 3 tbsps. of melted butter
- ¼ to ¾ c. of cream
- Heat the 1 tbsp. of butter in a small frying pan.
- Sweat the onion until softened.
- Add the chicken livers, garlic, rosemary, thyme, sage and oregano.
- Season with salt and pepper.
- Braise the chicken livers in its own juices just until barely pink inside, three to four minutes depending on their size. Flip for even cooking.
- Turn off the heat, cover the pan and leave to cool.
- Transfer the livers with the juices and herbs to a food processor.
- Pulse a few times to break up the chicken livers.
- With the motor running (keep it on a low setting), pour in the melted butter. Process over medium speed until smooth.
- Switch the food processor to low. With the motor running, pour in the cream in a thin stream until the mixture is smooth. Use a quarter cup for a firm pâté; use more for a creamier pâté.
- To mold the pâté, line two small loaf pans with cling wrap (the cling wrap should have an overhang on all sides). Pour the liver pâté into the pans. Tap the pans to remove air pockets. Fold the overhangs of the cling wrap over the pâté. Chill for several hours.
- To serve, invert the pans to release the pâté. Peel off the cling wrap and arrange on one side of a plate. Using a teaspoon, spread your jam parallel to the pâté. Optionally, you may sprinkle the pâté with sea salt and chopped parsley.
- Serve the herbed chicken liver pâté with pieces of toasted bread.