Ok this one might be a little out there for the casual cook or newbie foodie but…you guys…you’ve gotta give paté a chance. Every time I’ve served this at a party people go crazy for it, when I tell them it’s essentially ground up liver they are shook every time. Now, this is the definition of an unhealthy treat so save it for special occasions but it’s so rich and delicious, the wait makes it worth it! My favorite way to enjoy paté is with crackers or a crusty baguette alongside a sharp cheese and fruit preserves.
Fun fact about this recipe is that most paté recipes call for brandy but, if you’re like me, that’s not something you have casually laying around the house. But if you combine whiskey or bourbon and apple juice you get an incredibly similar flavor profile. Additionally, paté is known as this fancy upper crust dish but this is a recipe you can typically make for under $8 depending on what you have on hand. For me, I typically only need to buy liver and fresh thyme, the rest is all in my cupboards. If you’re new to paté, I hope you’d give this a try. Let me know what you think in the comments!
Chicken Liver Paté
- 1/2 pound trimmed chicken livers
- 1 medium chopped shallot
- 1 clove garlic peeled and smashed
- 1 bay leaf
- 1/4 tsp fresh thyme leaves
- 1/2 cup water
- 1 1/2 sticks unsalted butter
- 1 tsp apple juice
- 1 tsp bourbon or whiskey
- Kosher salt to taste
- Fresh black pepper to taste
- In a medium saucepan, combine the chicken livers, shallot, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook until livers are barely pink inside. This should take about 3 minutes. You can stir occasionally during this step.
- Once cooked, discard the bay leaf and transfer only the solids (NO LIQUIDS) to a food process and process until coarsely pureed.
- Let cool with lid off – the mixture does not need to be completely cold to move on but it should only be slightly warm.
- Once cooled, add in butter 2 tbsp at a time, pulsing until fully incorporated.
- After the butter is mixed in, add the apple juice and bourbon then season with salt and pepper to taste. Keep processing until the mixture is completely smooth.
- Scrape mixture into one or two ramekins then press a piece of plastic wrap into the top of the mixture and refrigerate until firm. Then serve chilled.
- Not eating it right away? That's totally fine, add a thin layer of melted butter on top to seal the pate and refrigerate for up to one week!