The most delicate chicken liver pate
3 servings
60 minutes
The most delicate chicken liver pâté is a classic of French gastronomy that has brought comfort to many generations' homes. Historically, this recipe originated in Europe, where liver pâtés became an integral part of aristocratic feasts. Its velvety texture, achieved by carefully whipping the liver with butter, envelops the flavor with softness and richness. Notes of caramelized onion complement the deep, slightly sweet taste balanced by cream and light spice undertones. The pâté is perfect for refined appetizers—it can be served with baguette, toast or crackers and also used as a main dish on festive tables. Easy to prepare, it embodies the homey comfort and elegance of French cuisine.
1
Rinse the chicken liver well and carefully cut out all the veins and membranes. Heat vegetable oil in a pan and add the liver. Fry the liver for about 5-6 minutes, stirring and watching closely to ensure it doesn't get crispy.
- Chicken liver: 800 g
- Vegetable oil: 1 tablespoon
2
Peel the onion, cut it into cubes and add it to the liver. Mix everything and cook for 5-7 minutes until the liver is fully cooked and the onion is soft, covered with a lid and stirring occasionally. Then add the cream. Add salt and pepper, mix, simmer for another 4-5 minutes, remove from heat, cover with a lid and let it rest for a while.
- Onion: 1 head
- Cream 20% fat: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the liver to a convenient container and blend with a blender until a mousse-like consistency. Add 50 g of butter and blend again. Melt the remaining 100 grams of butter and set aside.
- Butter: 150 g
4
Pack the resulting pâté into storage containers and cover the surface with melted butter to protect it from drying out.
- Butter: 150 g
