Chicken Liver Pate Recipe (Creamy and Easy!)

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My husband and I are honeymooning in Paris. It’s as romantic and inspiring as you can imagine — one of the things it inspired me to do was learn how to make bolognese.I can’t send the Eiffel Tower to your backyard, but you can Chicken Liver Pate Recipe At home, enjoy a decadent and delicious evening of Parisian flavors at your kitchen table.It’s smooth, creamy, and versatile, but it’s often underrated as appetizer Or a lunchtime companion. It brings me back to Paris every time.

What is Bolognese?

Bolognese is a luxurious spread usually made from duck, chicken, foie gras, pork or veal. This is a classic French recipe that is growing in popularity around the world due to its unique flavor and texture.

Ingredients and Substitutes

This section explains how to choose the best ingredients for chicken ragu, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• chicken liver – Traditional bolognese recipes usually use duck or foie gras, whichever you can find. But since fresh chicken livers are more readily available and less expensive, I chose that route.
• unsalted butter – I’m using grass-fed butter here, but you can substitute ghee, schmaltz, chicken or duck fat if you prefer.
• heavy cream – When I tried Bolognese in France, I realized how creamy, smooth, and decadent it can be. The secret to this chicken liver pate recipe is the heavy cream. You can also use coconut cream if you prefer.
• water – While this chicken liver pate recipe uses water to simmer, you can of course swap out the water for cognac (or any brandy) if you prefer a more traditional taste.
• onion – Similar to onions, shallots bring mild sweetness and a hint of garlic to this chicken liver pate recipe.
• garlic – I use fresh garlic for flavor, but you can use 2 tsp canned minced garlic For convenience.
• seasoning – For the best Chicken Liver Pate recipe, you will use fresh thyme leaves, sea salt and black pepper. You can also substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme if desired, or use other fresh herbs if you prefer.

How to Make Bolognese

This section explains how to make chicken liver pate, with step-by-step photos and details about the technique to help you visualize the process.For full instructions, including amounts and temperatures, see recipe card below.

1. Trim the liver. Cut the white connective tissue from the chicken livers.
2. fried spices. Melt a tablespoon of butter in a frying pan Heat over medium heat. Add garlic and shallots. Cook until fragrant.

3. simmer. Add chicken livers, sea salt, black pepper, thyme leaves, and water to the pot. Bring to a boil. Reduce heat to low and cover. Simmer, stirring occasionally, until the liver is light brown on the outside and almost pink on the inside.
4. flow away. Turn off the heat. Cover the liver in the pot for a few minutes, then drain the liquid from the pot.
5. purée. Transfer everything from the pan to blender or food processor. Puree and gradually add cream and remaining butter until smooth.

Tip: Want more cream?

Just add extra cream for more texture and smoothness.

6. cover. Transfer the liver pate to ramekins (or a bowl would work too). Cover tightly with plastic wrap, with the plastic touching the top of the head (this prevents film formation), and secure with a rubber band.
7. chill. Refrigerate the roux until firm. I like to garnish with fresher thyme.

storage instructions

Proper storage of chicken liver pate is key to keeping it safe to eat. As with many other deli foods, the best place to store chicken liver pate is in an airtight container in the refrigerator. Keeps for about 3-4 days after preparation, never at room temperature. Cooling not only allows it to set, but also allows the flavors to develop.

Can you freeze the pate?

Yes, you can freeze the bolognese, but the texture will change slightly. Thaw overnight in the refrigerator before serving.

How to Eat Bolognese

Liver pate is creamy, creamy, delicious, and spreadable like a fine paste—the perfect canvas for sashimi or toast. Here are some of my favorite ways to take this spread to the next level.

Chicken Liver Pate Recipe (Creamy and Easy!)

Thanks to a secret ingredient, this easy chicken liver pate recipe is silky smooth. It’s surprisingly easy to make!

Prepare: 15 minute

chef: 25 minute

all: 40 minute

Serving Size: 4 (adjust according to recipe)

recipe video

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raw material

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instruct

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1. Trim white connective tissue from chicken livers.

2. Melt 1 tbsp butter in a frying pan Heat over medium heat. Add garlic and shallots.Cook 1 minuteuntil the fragrance is released.

3. Add chicken livers, thyme, sea salt, black pepper, and water to pot. Turn up the heat and bring to a simmer. Reduce heat to low and cover.slow cooker 4-8 minutesstirring occasionally, until the liver is light brown on the outside and almost pink on the inside.

4. Turn off the heat.put the liver in the pot 5 minutesand pour off the liquid in the pot.

5. Transfer the liver mixture to blender or food processor. Puree and gradually add cream and remaining butter until smooth. (Feel free to add extra cream to make it creamier.) Season with additional sea salt and black pepper.

6. Transfer the meat sauce to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the head (try to avoid direct air contact with the top). Wrap plastic around the ramekins with a rubber band to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.

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recipe notes

Serving Size: 1/4 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 253

fat 22.5 grams

protein 10.3 grams

total carbohydrates 2.8 grams

net carbs 2.2 grams

fiber 0.6 grams

sugar 0.7 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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