Looking for another way to love liver? Though pâté is widely known as a French delicacy, many cultures have their own version. I was first introduced to chicken liver pate in Italy. While this may sound fancy and romantic, it actually became my fast food while traveling.
Okay. It’s Italy. It was still wildly romantic!
I did not grow up eating liver, and so I've never felt fond cravings for it. However, when in the form of velvety pâté in Venice, with new friends, wine and crusty sourdough…well, I fell in love.
I wondered throughout the trip how I had so much energy. I was staying up until the wee hours, rising early, drinking wine like water, trying every single new food I found and walking to any and every new site to see. Now I know: it was the liver.
Okay. I know what you’re going say… “I would never eat liver. It’s a filter and storage site for toxins in the body.”
Liver is part of an animal’s detoxification system, but it does not store toxins in a healthy animal. It moves toxins through to the other parts of the detoxification system and out of the body. This is why it is very important to source liver from animals raised in an organic environment on pasture. The bonus is that liver is a very inexpensive purchase in the sometimes pricey world of pasture raised meats.
Liver is a bit of a secret super food these days.
Healthy liver offers more vitamin A, B vitamins, folate and minerals than any other food. This is why many traditional cultures considered liver and other offal to be a sacred food. It is why carnivores of the animal kingdom eat the organs of a fresh kill before muscle meat. It is why I regularly include liver in my family’s diet.
This is an affordable, delicious and easy chicken liver pate. It travels well and is a staple at any picnic I attend. I designed this recipe with an eye to luring newbies into the world of nutrient dense liver. It is very rich and savory without a strong liver taste. Enjoy!
Easy chicken liver pate ingredients
- 1/4 cup finely chopped shallots or chipollini onions
- 2 cups sliced mushrooms
- 3 tablespoons bacon drippings
- 6 garlic cloves, minced
- 1/3 cup Cognac or other brandy
- 1 lb chicken liver, trimmed, preferably from chickens raised on pasture
- 10 egg yolks
- 2 cups cream, preferably from cows raised on pasture
- 1/2 cup arrowroot
- 2 1/4 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 8-10 tablespoons unsalted butter or ghee
- Several fresh bay or sage leaves (optional)
Easy chicken liver pate method
- Preheat oven to 350°F.
- Melt bacon drippings in heavy skillet over medium heat.
- Add shallots, stirring occasionally, until softened, about 4 minutes.
- Add garlic, thyme and mushrooms. Cook, stirring, 4 minutes.
- Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to a thick consistency with little liquid.
- Allow mixture to cool so that when you add liver and yolks they are not immediately cooked.
- Transfer glorious smelling mixture to a blender or food processor. Add livers and yolks, then purée until smooth.
- Add milk, arrowroot, salt, pepper, nutmeg, and allspice and blend until combined.
- Pour pâté into butter greased terrine, skimming off any foam.
- Make a water bath, by putting your filled terrine in a larger baking dish and add enough boiling water to reach halfway up the side of the smaller terrine. Bake in a water bath until pâté is just set and a small sharp knife inserted in center comes out clean, about 50 minutes.
- Melt ghee in a small saucepan over low heat, then remove from heat and let stand 2 minutes.* Arrange bay or sage leaf decoratively on top.
- Spoon enough ghee or clarified butter over pâté to cover its surface well. Keep in mind that a very thin layer will crack easily and will not provide a nice seal, which will give your pâté longer shelf life.
- Chill pate completely, about 4 hours. Freeze or store in refrigerator depending on when you plan to enjoy it. Bring to room temperature about 1 hour before serving.
CHEF’S NOTES:
*You may substitute butter if you do not have ghee. Melt butter in a small saucepan over low heat. Remove from heat and let stand for 2 minutes allowing the milky solids to settle at the bottom of the saucepan. Pour only the clarified butter onto the pâté.
“Easy chicken liver pate” was generously contributed by Monica Ford of Real Food Devotee. Monica's recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo Credit: An Eye Full Studio
Ugh, I know I should be eating liver as I follow a semi paleo diet & WAP, but I am not a big fan of meat as it is so the organ meats literally make me gag just thinking about them. I am not even sure I could put a scoop of liver pate in my mouth and swallow it, so way to go with eating your liver!!! I had heard about a good liver supplement (basically put in capsules) but not sure where I read or heard about them or where a good source would be. Do you by chance know???
This looks amazing! ( though bit more complicated than the recipe I have been using)
Question: How large of a terrine would this recipe require? Also should the first ingredient be 1/4 CUP of shallot or onion?
One trick for liver-phobes to include some of this super food is to freeze small diced pieces (1/4 to 1/2 in) and pop them like pills while frozen. You don’t taste the liver and have the benefit of knowing the source and getting the whole food. Works well with beef liver.
I am allergic to mushrooms. What can I substitute for it in liver patte?
Is there something to substitute for the cognac or brandy? I anm pregnant and do not want to include alcohol.
Hi Ya!
@Andrea Here’s a good desicated liver pill suplement http://tinyurl.com/d6eazbn
Also, I’d love to have to try a smear of this beautiful pâté on some paleo crackers with a strong taste on top like basil pesto. It might take a while, but I know you can introduce your body to a new experience it will soon love. xoxo
Hi @KatLamb
Thanks for catching that! Yes. It should read “1/4 cup finely chopped shallot or Chipollini onions”
Great suggestion for getting more liver into your diet. Thank you.
You can also try this method for more liver and more nutrients!
http://holisticsquid.com/raw-liver-shooters/
Hi @Karen
The great thing about using the cognac in the simmering process is that you’re cooking out all of the alcohol. If you’d like, you could substitue with some chicken broth instead. Here’s a link to a how to on chicken broth http://tinyurl.com/d5j92xf
I love chicken liver pate, its wonderful served with rocket and spring onion and crusty bread (and a nice glass of white wine). I dont think I would want to see the calorie count but we all need to spoil ourselves sometimes. Mind you I love all liver, my daughters think it is disgusting (not that they have actually tried eating it).
@jenny Gregory
You go, girl!! Eat that liver!!!
Hi @Snju
I would substitute either pleeled, chopped potato or peeled, chopped zucchini. Just remember that the potatoes will require longer cooking time than the mushrooms belt us know how it turns out!
This looks really good but it certainly is a complicated dish be great if there was a prep time and cooking time.. I would really love to make this tho just need to find the time
someone kosherise this, plez? sounds really good!
HI @Gary
I would say this pate takes about 20 minutes of prep time + the saute and bake times listed above. I usually do this while i’m in the kitchen working on something else. Also, you can saute and blend everything and then bake the next day. The great thing is that this recipe will yeild you quite a few little terrines which freeze perfectly. I like to double the recipe and then only end up make this every 1-2 months depending on how many people sneak into my freezer:)
Hi @Ruth
You can do everything in the recipe the same (using kosher dairy and other ingredients of course) and just Kasher the liver before blending and baking everything. Your bake time will be a little shorter. Closer to 30 minutes but, if you’ll just stick a tooth pick in the middle, you’ll know you’re pate is ready if the tooth pick comes out clean.
The Process of Kashering
The liver, or slices of liver, that is to be kashered, should be thoroughly washed off in cold water and placed on a grate of fireproof material. The grate must be constructed in such a way that it does not inhibit the free flow of blood or other juices from the liver. The blood and juices should drip or run to a place where they have no further physical contact with the liver. The liver is then lightly salted on both sides. It is customary to put at least the amount of salt that would give the liver good taste. The salting is used as an aid to the fire to facilitate extracting the blood.
I heart liver as wurst and pâté, probably because I grew up on the first, along with “liver and onions.” I really want to feed this to my son but he is allergic to dairy and eggs. Any sub ideas? TIA!
@Dawn
You can substitute coconut oil ( use the refined organic coconut oil meant for heat/cooking) and coconut cream. Let is know how it goes:)
Wow, this makes a lot! It’s in the fridge now, can’t wait to try it. How do you freeze the terrines? Wrapped in plastic wrap? How long does it last in the fridge and freezer? Also, when you fill the terrines, mine made little domes so I can’t get the butter to sit on top completely. Should I just fill them less? Do you bake for less time if you use little terrines? Thanks.
Just made this. Didn’t have a terrine so I used a casserole dish!! Maybe because of that, or maybe because of my oven, the color on top when done was a dark brown, like it had been baked. I chilled it then transferred to Mason jars and topped with the butter. It tastes good, like other pates I have eaten!
Hi @Allison
I’m so happy you made the pate. You are going to really enjoy having it around.
You can use plastic wrap when store in the refrigerator or freezer. Just make sure the plastic wrap is touching the pate. Or you can scoop the pate out of the terrines and just pack in jars. Half pint and pint size mason jars freeze and defrost nicely! xo
Hey @Alyssa
so glad you’re enjoying the pate:)
I have a bunch of beef marrow I just scoured from my bone broth and was thinking of making a pate with it…do you think this recipe would work or do you have any others/altercations in mind? Thanks!
FOr me, liver will always be leberwurst or “brussels pate”. 😀 I’m of Austrian descent, so leberwurst brings back memories of happy holidays in the Tirol. 😀