How To make Chicken Liver Pate
2/3 c Half&half
1 sm Onion, chopped
1 lb Chicken livers
1/4 c Flour
1 t Salt
-dash hot pepper sauce 2 T Butter
1 Clove garlic, minced
2 Eggs
2 T Brandy
1/2 t Each, sage & thyme
-Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree
oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.
How To make Chicken Liver Pate's Videos
Authentic chicken liver paté - PATE DE FOIE DE VOLAILLE
Learn how to cook an authentic PATE DE FOIE DE VOLAILLE, the exquisite chicken liver paté from France. Visit for the complete authentic recipe, more information, and more local cooking recipes. I hope you enjoy this traditional starter or light meal from France cooked, as always, just like the locals!
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Traditional French Chicken Liver Pate. How to make chicken liver pate at home!
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format -
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This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation:
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
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Raising the Standard, Chicken Liver Pate
Alon Shaya's Chicken Liver Pate - Vitamix Star Chef Rising Star Series
Go into the kitchen with Star Chef Rising Star winner, Alon Shaya, to learn how to make Chicken Liver Pate using the powerful, versatile Vitamix XL.
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Cognac and Chicken Liver Paté - Hot Date With Nate - S02
This is easily the best thing I make. People are so freaking afraid of liver and the only way to get people down with is to trick them. Not only is liver bursting with vitamins, minerals, and is arguably the most nutrient-dense food, it happens to make people groan with deep pleasure. This is poor-man's foie gras.
If you're making a homemade Banh Mi, and you're going to need some paté, obviously you should make this one. If you're trying to (literally) impress the pants off a date, Paté + Good Baguette = Sealed Deal.
Besides, I know you've been aching for a reason to buy Cognac without irony. If you can't stomach the idea of actually passing the Courvoisier, you can get my favorite mid-level brandy, Asbach Uralt. It tastes like honey, hazelnuts, and autumn.