Go Back
Print
Chicken Liver Pâté

Chicken Liver Pâté

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 people

Ingredients

  • 1/4 c. butter
  • 2 tablespoons bacon fat optional, otherwise use extra butter
  • 1 large onion finely sliced
  • 1 garlic clove finely minced
  • 1 tablespoon cooking sherry or apple cider vinegar optional
  • 1/2 pound chicken livers rinsed and patted dry
  • 1 sprig rosemary finely minced
  • 1 sprig fresh thyme finely minced
  • 1 sprig fresh oregano finely minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • extra butter as needed

Instructions

  1. Heat butter and bacon fat over medium heat; add onions, salt and pepper. Allow onions to sweat for 5 minutes, or until translucent.
  2. Add garlic and cook for an additional minute.

  3. Add sherry or vinegar and chicken livers. Allow to cook and begin to brown for another 5 minutes.

  4. Once the livers are cooked through, add the fresh herbs.
  5. Transfer mixture to a food processor or blender and process until smooth, adding extra butter as needed until the consistency and taste preference has been achieved.
  6. Place in a ramekin and cover either with plastic wrap or pour melted butter on top to create a deliciously edible cover.
  7. If serving warm, drizzle with olive oil or butter and sprinkle extra sea salt and pepper on top.