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Chicken Liver Pâté

Barbadian · Starter · Easy

Chicken Liver Pâté

Total
6 hr 20 min
Prep
4 hr 20 min
Serves
12
Calories
145
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Chicken livers bake gently with bacon, onion and milk, then blend into a smooth, savory spread with a small splash of sherry.

Bacon gives Chicken Liver Pâté a smoky edge while milk softens the liver flavor during a covered bake. Blending the warm mixture with butter creates a spread that firms as it chills.

Trim the livers carefully and check the center temperature before blending. Add the cooking liquid gradually so the pâté stays thick enough to spread after chilling rather than turning into a loose sauce.

RichSmokySavoryMake AheadGluten-freeNut-freeEgg-freeLow-carbKeto

Method

  1. Heat the oven to 300°F (150°C). Put the chicken livers, bacon, garlic, onion, mustard powder, salt, black pepper and milk in a small deep casserole and cover tightly.

  2. Bake for until the onions are soft and the livers are fully cooked. Check several thick pieces reach at least 165°F before removing the casserole.

  3. Transfer the solids to a food processor with the sherry and butter. Blend until smooth, adding the cooking liquid a tablespoon at a time only until the mixture becomes spreadable.

  4. Spoon into small ramekins, cover and refrigerate for until firm. Let stand briefly at room temperature before serving.

Forkue tips

  • For a finer texture, press the warm blended pâté through a fine sieve before filling the ramekins.

Storing and reheating

Keep covered in the refrigerator for up to 3 days. Freeze small portions for 1 month, thaw overnight in the fridge and stir if a little moisture separates.

Kitchen gear

Small casseroleTop picks on AmazonFood processorTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

145Calories
10gProtein
3gCarbs
10gFat

Chicken Liver Pâté: FAQ

Can I omit the sherry?

Yes. Leave it out or add a teaspoon of apple cider vinegar for a brighter finish without the wine flavor.

Why is my pâté grainy?

It may need more blending while still warm. Add a small spoonful of cooking liquid and blend again, then sieve for the smoothest texture.

How do I store and reheat Chicken Liver Pâté?

Keep covered in the refrigerator for up to 3 days. Freeze small portions for 1 month, thaw overnight in the fridge and stir if a little moisture separates.

How long does Chicken Liver Pâté take?

About 6 hr 20 min in total: 4 hr 20 min prep and 2 hr cooking.

What do I need to make Chicken Liver Pâté?

The key ingredients are chicken livers, bacon, garlic, onion, mustard powder and milk, plus pantry basics.

Any tips for Chicken Liver Pâté?

For a finer texture, press the warm blended pâté through a fine sieve before filling the ramekins.

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