Easy Chicken Liver Pâté
By Sue Lau | Palatable Pastime
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This week for Sunday Supper the interest is all about “Make-Ahead Dinner Party Recipes” with the holiday season in full gear and parties everywhere. Certainly making foods ahead is a plus, as nobody really wants to be cooking at the last minute.
This chicken liver pâté is quickly and easily made ahead, and the longer it sits, the better, as the flavors tend to mellow out as you do so. I put mine in small hinged canning jars with rubber seals, and put a thin layer of butter over the top to keep the color nice. Since the spread, if it oxidizes in the air can be a little bit like guacamole in trying to turn dark, although not quite as heinous as what happens with avocados.
I imagine this kind of food was one of the earlier kinds of meats preserved that was not dried, putting up the store of meats in pots and placing them in cellars. Hence, the idea of “potted meat”. These tend to be made with much fat and alcohol as a preservation method, although modern versions not nearly as much. I imagine the earliest versions would have enough brandy to be shocking to our present day palates.
Besides having meats potted as pate, it can also be made into things like braunschweiger or liverwurst. There is a bit of similarity in the flavor, although not perfectly identical. But they are in the same family. So keep it in mind when deciding who and where to serve this. When I was young I found the flavor of braunschweiger revolting (although my brother adored it, as well as my Dad). It is a bit of an acquired taste and nowadays I love it, especially with mustard, lots of onion, and cheese.
There are going to be fans and there will be haters. So don’t be shy about serving it- just make sure there is something for those who aren’t on board with it. And those who love this (as I do) will willingly make short work of what you have prepared.
Have a blessed holiday if you don’t see me posting again this week. I have planned to take most of it off to enjoy the season. But I may manage to put something up- I know some are still hoping for my recipe for Candied Ginger Shortbread which had been postponed because I hadn’t got the post written up. And Thursday I am hoping to post with Bundt Bakers with a recipe for Italian Cream Bundt Cake. And next Sunday I will be posting my recipe for New Year’s celebrations by sharing Burrata Salad with Blood Orange, Pistachio, and Pomegranate.
Easy Chicken Liver Pâté
Yield: 2 half pint jars
Allow extra time for pâté to chill and firm up
- 20 ounces fresh chicken livers, rinsed and drained
- 1/2 cup unsalted butter
- 1/2 cup minced shallot
- 1 tablespoon chopped garlic
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon Cajun spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme leaves
- 1/4 cup dry white wine
- 2 tablespoons brandy
- toasted baguette or crackers for serving
- extra melted butter for sealing the pate
- Rinse chicken livers of carton blood and let drain.
- Heat butter in a skillet and add the shallots and garlic; cook 5 minutes or so or until shallots soften.
- Add the Worcestershire sauce, Cajun spice, salt, pepper, sugar and thyme with the chicken livers and cook for 5-7 minutes or until livers are firm and only lightly pink inside.
- Remove livers to a bowl and let cool down some.
- Add the wine and brandy to the pan and reduce to about 3 tablespoonfuls.
- Add reduced liquor to livers.
- When livers have cooled enough to puree, add them to a food processor and puree until smooth.
- Place pâté in covered containers “sealing” the top of the pate with melted butter (to prevent minor discoloration) and refrigerate until firm and chilled, preferably overnight. The amount of extra butter needed depends, depending on how many containers you use to pack it up.
- Serve pate with toasted baguette or crackers, as desired. I also added cheese (you can add whatever you want- cheese, onion, olives, or just plain).
From the kitchen of palatablepastime.com
Make Ahead Dinner Party Recipes
Ahead of Schedule Starters
- Beefy Au Gratin Potato Skins by Cindy’s Recipes and Writings
- Chocolate Strawberry Brie Bites by The Freshman Cook
- Easy Chicken Liver Pâté by Palatable Pastime
- Pomegranate and Orange Champagne Punch by Our Good Life
- Rainbow Hummus by Wholistic Woman
- Slow Cooker Spinach Artichoke Dip by Soulfully Made
Earlier the Better Entrees
- Easy Grain-Free Whole30 Cauliflower Dirty Rice by Bites of Wellness
- Easy Slow Cooker Roast Beef Recipe by Sunday Supper Movement
- Slow Cooker Turkey Chili with Avocado by Cooking Chat
Prepared Ahead Postre
- Banoffee Pie by Caroline’s Cooking
- Candy Bar Cheesecake by That Skinny Chick Can Bake
- Cranberry Orange Bread Pudding by A Kitchen Hoor’s Adventures
- Fireball Cupcakes by Gourmet Everyday
- Gluten Free Almond Ginger Cookies by Pies and Plots
- Pear Upside-Down Spice Cake by Positively Stacey
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.