This delicious Jamie Oliver Chicken Liver Pâté is a creamy, rich appetizer that’s easy to prepare. With just a few simple ingredients like chicken livers, butter, and a splash of cognac, it’s a perfect treat for any occasion. Serve it with toasted baguette slices for a truly indulgent experience!
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🧡 Why This Chicken Liver Pate Recipe Will Impress Your Guests:
- Rich and Creamy Texture: The pate is smooth and creamy, melting in your mouth for a delicious appetizer or spread.
- Easy to Make: This recipe is simple, with easy steps and ingredients that are not hard to find.
- Elegant and Impressive: Great for entertaining, this pate looks and tastes like a fancy dish that will wow your guests.
- Versatile Serving Options: You can enjoy this pate with bread, crackers, or even veggies, making it a flexible choice for any meal.
- Bursting with Flavor: The mix of chicken livers, onions, garlic, and Cognac gives this pate a rich, tasty flavor that everyone will love.
🍗 Jamie Oliver Chicken Liver Pate Ingredients
- 1/2 pound (225g) chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- 1/2 teaspoon kosher salt, plus more to season
- 1/2 cup (120ml) water
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground black pepper, to taste
- Toasted baguette slices, for serving
🥣 How To make Jamie Oliver Chicken Liver Pate
- Prepare Ingredients: First, gather all your ingredients. Make sure the chicken livers are well-trimmed, and the onion is thinly sliced. Smash and peel the garlic clove.
- Cook the Livers and Aromatics: In a medium-sized pot, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of kosher salt. Add 1/2 cup (120ml) of water. Turn the heat to low, cover the pot, and cook for about 3 minutes, stirring occasionally, until the livers are just barely pink inside. Remove from heat and let it sit, covered, for 5 minutes.
- Process the Mixture: After cooking, discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor. Process the mixture until it is roughly pureed.
- Add Butter: While the food processor is running, add the room-temperature butter two tablespoons at a time until it is fully mixed in.
- Season and Blend: Season the mixture with freshly ground black pepper and more salt if needed. Add 2 teaspoons of Cognac or Scotch whisky and process until the mixture is smooth and creamy.
- Chill the Pate: Spoon the pate into two or three large ramekins. Place a piece of plastic wrap directly on the surface of the pate to prevent it from forming a skin. Refrigerate until it becomes firm.
💭 Recipe Tips
- Trim the Livers Well: Cut off any fat or tissue from the chicken livers. This makes the pate smoother.
- Don’t Overcook the Livers: Cook the livers until they are just a little pink inside. If you cook them too much, they can become tough.
- Blend Until Smooth: Blend everything in the food processor until it is very smooth. This makes the pate creamy.
- Chill Properly: Put plastic wrap right on top of the pate and refrigerate it. This stops a skin from forming and helps the pate become firm.
🥪 What To Serve With Chicken Liver Pate?
Chicken Liver Pate pairs well with toasted baguette slices, crackers, pickles, or fresh vegetables. It also can be served alongside cheese, fruits, nuts, or charcuterie for a tasty spread.
Chicken liver pate is best served chilled or at room temperature.
🎚 How To Store Leftovers Chicken Liver Pate?
- Refrigerate: Store the pate in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the pate tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.
FAQs
Can I Use Frozen Chicken Livers?
Yes, just make sure to thaw them completely before using.
Can I Substitute The Cognac?
Yes, you can use brandy, whisky, or leave it out entirely if you prefer.
Why Is My Pate Grainy?
It might be overcooked or not blended enough. Make sure to blend until very smooth.
How Long Does Chicken Liver Pate Last
It lasts up to 3 days in the refrigerator and up to 1 month in the freezer.
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Jamie Oliver Chicken Liver Pate Recipe Nutrition Facts
Serving Size: 1/4 of the recipe
- Calories: 250
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 350mg
- Sodium: 400mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 12g
Jamie Oliver Chicken Liver Pate Recipe
Description
Jamie Oliver Chicken Liver Pate is made with chicken livers, onion, garlic, bay leaf, thyme, butter, and Cognac. This easy Chicken Liver Pate recipe creates a smooth and creamy appetizer that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Ingredients: First, gather all your ingredients. Make sure the chicken livers are well-trimmed, and the onion is thinly sliced. Smash and peel the garlic clove.
- Cook the Livers and Aromatics: In a medium-sized pot, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of kosher salt. Add 1/2 cup (120ml) of water. Turn the heat to low, cover the pot, and cook for about 3 minutes, stirring occasionally, until the livers are just barely pink inside. Remove from heat and let it sit, covered, for 5 minutes.
- Process the Mixture: After cooking, discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor. Process the mixture until it is roughly pureed.
- Add Butter: While the food processor is running, add the room-temperature butter two tablespoons at a time until it is fully mixed in.
- Season and Blend: Season the mixture with freshly ground black pepper and more salt if needed. Add 2 teaspoons of Cognac or Scotch whisky and process until the mixture is smooth and creamy.
- Chill the Pate: Spoon the pate into two or three large ramekins. Place a piece of plastic wrap directly on the surface of the pate to prevent it from forming a skin. Refrigerate until it becomes firm.
Notes
- Trim the Livers Well: Cut off any fat or tissue from the chicken livers. This makes the pate smoother.
- Don’t Overcook the Livers: Cook the livers until they are just a little pink inside. If you cook them too much, they can become tough.
- Blend Until Smooth: Blend everything in the food processor until it is very smooth. This makes the pate creamy.
- Chill Properly: Put plastic wrap right on top of the pate and refrigerate it. This stops a skin from forming and helps the pate become firm.
Jamie Oliver Chicken Liver Pate Recipe