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Chicken Liver Pâté

March 28, 2012

Think you don’t like liver?  Think again!  Even non-liver eaters will eat this!

A French Peasant Lunch with The Gombojavs

(Just make sure that you use organic liver!  While an iron packed food, full of nutrients, it is the organ that serves as the body’s filter.  So, if you get your livers from conventional farming methods, they are likely full of artificial hormones and antibiotics.  So, organic (preferably pastured) is definitely the way to go!  Plus the flavor will be far and away better!)

1 pound organic chicken livers

1/3 cup brandy

6 Tablespoons unsalted butter

1 onion, finely chopped

1 garlic clove, crushed

1 teaspoon fresh thyme, leaves stripped from stems

1/4 cup heavy cream

1. Place the chicken livers and brandy in a bowl.  Cover with a towel and allow to marinate for several hours.  Drain the liver, reserving the brandy.

2. Melt 3 Tablespoon butter in a frying pan.  Add the onion and garlic and cook over low heat until the onions are translucent.

3. Add the livers and thyme.  Cook over moderately high heat until they are cooked through and have completely changed color.  Add the reserved brandy and cook another 3-5 minutes over low heat, stirring often.  Remove from heat and cool about 5 minutes.

4. Place the livers and all the liquid in a food processor and process until smooth.  Cut the remaining 3 Tablespoons butter into chunks.  Add to the processor and process until smooth.  With the processor running, pour in the  heavy cream and process until just incorporated.

(If you do not have a food processor, you can mash livers with a fork and then press through a sieve.)

5. Season pâté with a little salt and fresh pepper to taste.  (I have forgotten to salt and pepper it in the past and it still turned out great!  So, you can omit it if you want.)

6. Spoon into a crock or terrine, smooth the surface.  Cover and refrigerate until firm.  If you will not be using it the same day, it should be sealed with some sort of fat.  I use ghee (clarified butter).  Melt a little in a small saucepan and then pour directly over the pâté.  Refrigerate.

Pâté with freshly baked French Bread and two kinds of pickles


Thanks for the pâté, Mom!

Still don’t think your family will eat (and enjoy!) liver? 🙂


(Linked up at Gnowfglin’s Simple Lives ThursdayTasty Traditions and Try A New Recipe Tuesday)

5 Comments leave one →
  1. March 28, 2012 3:38 pm

    I’m assuming the brandy is supposed to serve as a substitute for lemon juice, which is what Nourishing Traditions recommends. You’ll have to make some for us some time. 😉 I’ve seen it told by Azure.

  2. Erin Bonilla permalink
    January 8, 2014 5:46 am

    I cannot buy brandy (recovering alcoholic), can I sub with lemon juice as stated above? How much? thanks!

    • January 8, 2014 9:10 am

      I would substitute the same amount of apple juice with maybe like a Tablespoon of apple cider vinegar. You just want a bit of acid and sweetness to counter the strong liver taste. Helps to break it down before cooking. I haven’t tried lemon juice. My feeling would be that it would be too lemony and acidic, which is not really what I’m going for when I make pate.

      Hope that helps!

      • Erin Bonilla permalink
        January 8, 2014 10:22 am

        I just went shopping and didn’t get any apple juice, but I have apples and a juicer so I’m hoping fresh juice will taste alright.
        thank you!


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