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Chicken Liver Paté

Savory, buttery, rich and oh so good on a cheese board. This paté is everything you could want for a wine night in. Serve with fruit, cracker, cheese either before a meal or snacks for movie night!
Course Appetizer, Snack
Cuisine French
Servings 10


  • 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!
Keyword charcuterie board, cheese board, dip, easy snacks, pate, spread