Mohamed Shili This delicious Chicken Liver Pâté, inspired by Julia Child, is a simple yet elegant appetizer that’s creamy, savory, and surprisingly quick to prepare. Perfect for entertaining or a casual snack, it’s versatile enough to use common ingredients and impresses every time. Don’t miss the savory hint of brandy,truly the star of this classic dish.
Ingredients Needed
- 6 tablespoons unsalted butter, divided
- 1/3 cup minced shallots
- 1 pound chicken livers, trimmed of fat and connective tissue
- Kosher salt, to taste
- 1 clove garlic, minced
- 2 tablespoons capers
- 1 teaspoon dried thyme
- 1 teaspoon anchovy paste (optional)
- 1/4 cup brandy
- 1/4 cup heavy cream
How To Make Chicken Liver Pate
- Trim the Chicken Livers: Remove and discard any connective tissue or excess fat from the chicken livers.
- Brown the Butter: In a large sauté pan, heat 2 tablespoons butter over medium heat until it becomes golden brown, about 3 to 5 minutes. Watch carefully to avoid burning.
- Sauté Shallots and Livers: Add shallots and sauté for about 1 minute. Next, add chicken livers, spacing them apart in the pan for even browning. Season lightly with kosher salt. Cook about 2 minutes per side or until nicely browned.
- Add Flavorings: Add garlic, capers, dried thyme, and anchovy paste (if using) to the pan. Cook for an additional minute, stirring gently to combine.
- Deglaze with Brandy: Remove pan from heat and carefully add brandy. Return pan to heat (caution: brandy might flame briefly). Cook on high until brandy reduces to a syrupy consistency, about 1-2 minutes. Remove from heat and let cool slightly.
- Purée Mixture: Transfer liver mixture to a food processor or blender. Pulse briefly to combine. Add remaining 4 tablespoons butter and heavy cream, then purée until smooth. The mixture will be somewhat loose but will firm up after refrigeration.
- Chill and Serve: Spoon pâté into ramekins or a serving bowl, cover, and refrigerate for at least 1 hour before serving.
Recipe Tips
- Trim Carefully: Remove all connective tissue from the chicken livers to ensure a smooth pâté without chewy bits.
- Butter Timing: Brown the butter gently on medium heat; watch it closely to prevent burning.
- Perfect Cooking: Cook the livers until they’re browned outside but still slightly pink inside for the creamiest texture.
- Brandy Reduction: Let the brandy boil until syrupy,this step adds a rich, deep flavor.
- Chill Properly: Refrigerate the pâté for at least an hour before serving to achieve the ideal creamy yet firm consistency.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover chicken liver pate tightly and refrigerate for up to one week.
- Freeze: Wrap leftover chicken liver pate tightly and freeze for up to one month. Thaw overnight in the fridge before serving.
- Reheating: Gently reheat leftover chicken liver patein the microwave for about 20-30 seconds or let it sit at room temperature for about 15 minutes before serving.
Nutrition Fact
Serving Size: 100 grams
- Calories: 198 kcal
- Total Fat: 13 g
- Saturated Fat: 4 g
- Cholesterol: 391 mg
- Sodium: 386 mg
- Potassium: 95 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 13 g
More Julia Child Recipes:
Julia Child Chicken Liver Pate
Description
This delicious Chicken Liver Pâté, inspired by Julia Child, is a simple yet elegant appetizer that’s creamy, savory, and surprisingly quick to prepare. Perfect for entertaining or a casual snack, it’s versatile enough to use common ingredients and impresses every time. Don’t miss the savory hint of brandy,truly the star of this classic dish.
Ingredients
Instructions
- Trim the Chicken Livers: Remove and discard any connective tissue or excess fat from the chicken livers.
- Brown the Butter: In a large sauté pan, heat 2 tablespoons butter over medium heat until it becomes golden brown, about 3 to 5 minutes. Watch carefully to avoid burning.
- Sauté Shallots and Livers: Add shallots and sauté for about 1 minute. Next, add chicken livers, spacing them apart in the pan for even browning. Season lightly with kosher salt. Cook about 2 minutes per side or until nicely browned.
- Add Flavorings: Add garlic, capers, dried thyme, and anchovy paste (if using) to the pan. Cook for an additional minute, stirring gently to combine.
- Deglaze with Brandy: Remove pan from heat and carefully add brandy. Return pan to heat (caution: brandy might flame briefly). Cook on high until brandy reduces to a syrupy consistency, about 1-2 minutes. Remove from heat and let cool slightly.
- Purée Mixture: Transfer liver mixture to a food processor or blender. Pulse briefly to combine. Add remaining 4 tablespoons butter and heavy cream, then purée until smooth. The mixture will be somewhat loose but will firm up after refrigeration.
- Chill and Serve: Spoon pâté into ramekins or a serving bowl, cover, and refrigerate for at least 1 hour before serving.
Notes
- Trim Carefully: Remove all connective tissue from the chicken livers to ensure a smooth pâté without chewy bits.
- Butter Timing: Brown the butter gently on medium heat; watch it closely to prevent burning.
- Perfect Cooking: Cook the livers until they’re browned outside but still slightly pink inside for the creamiest texture.
- Brandy Reduction: Let the brandy boil until syrupy,this step adds a rich, deep flavor.
- Chill Properly: Refrigerate the pâté for at least an hour before serving to achieve the ideal creamy yet firm consistency.
