Chicken Liver Parfait - Pate

Smooth Chicken Liver Parfait (or Pâté) with brandy is an elegant yet fuss-free dinner party starter and can be made up to three days in advance.

It is one of my favorite starters/appetizers to serve on special occasions such as Christmas or Thanksgiving, especially when I want to spoil my dinner guests.

Jump to:

• Why This Recipe Works
• What is Pate?
• Difference Between Pate and Terrine
• How to Prepare Chicken Livers for Making Pate?
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Chicken Liver Parfait (Pâté)

Same as Smoked Salmon Pate, this classic French dish is luxurious without being expensive and it doesn’t require much time and effort.

I usually serve this soft and buttery Chicken Liver Parfait with brioche bread and my homemade red onion marmalade.

It is full of flavor and is perfect to snack on as part of lunch, on a charcuterie board, or serve as an appetizer/canape!

And did I say it's very easy to make it?

Chicken Liver Pâté is a very rich dish and goes a long way.

If you end up with some leftovers after your dinner party, don’t worry!

You can keep the leftovers in the fridge for up to 3 days.

It would keep even longer - up to a week- if you cover the top of the pate with some melted butter.

Alternatively, you can wrap them tightly with cling film and keep them in the freezer for up to 3 months.

Why This Recipe Works

• This delicious chicken liver pate recipe is very easy to make, cost-effective, and perfect to serve as an elegant starter.

• It is the perfect appetizer for entertaining, you can prepare it up to 3 days in advance, all you have to do is to portion and serve it when needed!

• The leftover pâté would be kept for up to 3 days when refrigerated or 3 months in the freezer.

What is Pate?

Pâté, originally from France, is quite the culinary gem that's made its way across the globe.

It's essentially a fancy mixture of ingredients like meats (like chicken, duck, or liver), seafood (fish or shrimp), or even veggies, all turned into a smooth, flavorful blend.

The French, especially in spots like Normandy and Alsace, know their pâté.

It's been around for ages, starting with game meats back in medieval times.

As time went on, pâté recipes got more diverse, reflecting different regional flavors in France.

Traditional French pate comes in all sorts of types, each with its unique taste and texture.

There's chicken liver pâté, the fancy foie gras (made from duck or goose liver), Smoked Salmon Pâté, and even veggie versions with mushrooms or lentils.

Difference Between Pate and Terrine

Pâté is a smooth paste and should include at least some kind of liver.

It is spreadable so the best way to serve it is with some nice crusty bread or crackers and chutney or marmalade.

Pâté can be served either hot or cold, however, the taste develops after a day of chilling.

Here in the United Kingdom, pate is called "parfait" which is a French dessert made by boiling cream, egg, sugar, and syrup to create a custard-like puree.

Terrine is similar to Pate, however, they have a few differences.

It is generally made from much chunkier meat and/or vegetables and is cooked in a mold shape of a loaf.

It is not spreadable and is served at room temperature in slices.

How to Prepare Chicken Livers for Making Pate?

Choose fresh free-range chicken livers for the best results and give them a close inspection.

Look out for any areas that appear discolored or have visible ve and as any excess fat or connective tissue.

Using a small sharp knife, carefully trim the fat and the stringy sinews of the chicken livers and pat dry with paper towels.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Chicken Liver - You can find fresh chicken liver from most supermarkets or butchers. Make sure you clean the fat and stringy sinews before using them for a smooth pate.

• Brandy - It is traditionally used for making pate but you can use a port, sherry, whiskey, grand marnier, or red wine instead.

• Capers - It is an unusual ingredient for a pate that adds a sharp bite of brininess.

• Shallots - Lightly caramelized shallots in butter add sweetness to the paté.

• Butter - Good quality unsalted butter is necessary for both browning the shallots and blitzing the pate for a smooth texture.

Step-by-Step Instructions

Making this best chicken liver pâté recipe is very straightforward and there are a few easy steps that you need to follow to achieve the best results:

Trim the fat and the stringy sinews of the chicken livers and pat dry. Set them aside.

Fry the shallots with butter in a large heavy sauté pan over medium heat for a couple of minutes, until soft and brown.

Turn the heat up to high before adding chicken livers.

Cook them for a few minutes until all sides are brown but still pink inside.

Add garlic, thyme, capers, and the seasoning, and cook for another minute.

Carefully add a little brandy and cook it until it reduces to syrup consistency before taking the pan off the heat.

Brandy is very flammable, especially when cooking on a gas hob so take extra care when glazing the pan.

Let the mixture cool down for 10 minutes then pour into a food processor.

Give it a quick blitz to combine, then add the rest of the soft butter and double cream (heavy cream).

Blitz for a few minutes until smooth.

Line a terrine dish with cling film and transfer the pate mixture in.

Alternatively, you can divide the mixture into small bowls or ramekins.

Let the pâté set in the fridge for a few hours or ideally overnight.

Top Tips From the Chef

• Trim the fat and stringy sinews of the livers - Although it’s a bit fiddly task, this step is necessary to achieve a smooth pâté and it totally worth the effort.

• Use high heat to cook the chicken livers - We want quick browning of the chicken livers on the outside while still pink inside, without overcooking them. The main reason to have grainy pate is overcooked chicken livers.

• Use soft butter - When blitzing the pâté mixture in the blender, make sure the butter is soft but not melted.

• Serve your chicken liver parfait - pâté at room temperature - This smooth and delicious pâté tastes much better at room temperature and it is much easier to spread it on your bread.

Serving Suggestions

Take the chicken liver pâté out of the refrigerator about 20-30 minutes before serving.

Allowing it to come to slightly below room temperature enhances its flavors and makes it easier to spread.

My favorite way to serve Chicken Liver parfait is with brioche bread or Fluffy Japanese Hokkaido Milk Bread and homemade red onion marmalade.

Or you can serve it with slices of crusty bread such as Dutch Oven Sourdough Bread or Black Pepper Sourdough Foccacia or baguette slices.

Their crunchy texture provides a satisfying contrast to the creamy pâté.

Tangy pickles, particularly cornichons (small, sour gherkins), provide a refreshing and slightly acidic contrast to the richness of the pâté.

A dollop of fruit preserves, such as fig, cranberry, or apricot, introduces a sweet and fruity component that balances the savory pâté.

Recipe FAQs

Related Recipes

For more delicious appetizer recipes for your next dinner party why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this elegant and delicious Chicken Liver Parfait as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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