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Chicken liver pâté with creamy texture, served with fresh herbs and crispy toast
Creamy chicken liver pâté, silkened with caramelized onions and butter, topped with fresh parsley

Chicken Liver Pate

Author: Flavelo
Recipes Appetizers
Homemade liver pâté, or 'parfait', brings French elegance from simple ingredients. The secret lies in the amount of butter and the temperature: sear the liver only until the center is still pink to keep it creamy. Emulsifying with butter creates a silky, spreadable texture.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Skillet
  • Immersion blender or food processor
  • Sieve (for extra smoothness)
  • Storage containers

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean liver of veins and connective tissue, cut into uniform pieces. Finely chop the onion.

Tip: Removing connective tissue is crucial for a smooth result.
2 ✓

Sauté onion in 2 oz butter until soft. Add liver and crushed garlic, cook over medium heat for a few minutes.

Tip: Liver must remain pink inside! If overcooked, it becomes grainy and bitter.
3 ✓

Pour in Cognac/wine, cook off the alcohol, then season with salt, pepper, and herbs. Remove from heat.

Tip: Add salt only at the end, otherwise the liver toughens [moisture loss].
4 ✓

Place liver base in a food processor. Add cold heavy cream and remaining cold butter (cubed).

Tip: Cold butter and cream help create a stable emulsion while blending.
5 ✓

Blend until completely creamy. Transfer to ramekins and refrigerate for at least 3 hours to set.

Tip: For a pro finish, press through a fine sieve after blending.

Recipe FAQ

Why did the top turn gray?
Oxidation. Pour melted butter over the top as a seal to protect it from air.
Why is it grainy?
You overcooked the liver. The proteins tightened up and hardened.

Ingredients

  • 1 lb Cleaned Chicken Livers
  • 5 oz Butter (use 2 oz for frying, 3 oz for the mix)
  • 1 whole Red Onion
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup Heavy Cream
  • 1 bunch Fresh Parsley (or Thyme)
  • 2 tbsp Cognac or Sweet White Wine (optional)