Creamy Chicken Liver Pâté

Tender, aromatic, melts in your mouth, very tasty! Chicken liver pate with cream is a delicious snack recipe made from the most common ingredients. It can be spread on toasted toast or used as a filling for snack profiteroles.
cook time: 30 min
Miles Denholm
Creamy Chicken Liver Pâté

Nutrition Facts (per serving)

191
Calories
13g
Fat
4g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Nutmeg (pinch) to taste
Butter 50 g
Carrot 0.5 pc
Bulb onions 2 pc
Vegetable oil 2 tbsp
Cream 200 ml
Chicken liver 500 g

Recipe instructions

Step 1

Step 1
How to make chicken liver pate with cream? Prepare your food. It’s better to take fresh liver, but if you have it frozen, then defrost it first. The most delicate way to do this is to transfer it from the freezer to the bottom shelf of the refrigerator. Choose the fat content of the cream according to your taste, keeping in mind that this will also change the calorie content of the dish. I took 10%. Take natural, high-quality butter, without vegetable additives.

Step 2

Step 2
Wash and peel the onion. Cut the onions into quarter rings. It is better to use more onion in this recipe — it will give the taste of chicken liver that is quite neutral in taste. But if you donʼt like onions, use only one onion.

Step 3

Step 3
But it is better to take smaller carrots, half, since the pate does not need excessive sweetness. Wash and peel the carrots. Grate it on a coarse grater.

Step 4

Step 4
Cut the liver into medium pieces, removing excess fat and remaining bile — it is better to be especially careful with it, as bile will give the dish a bitter taste. I usually don’t wash chicken livers because I’m confident in the manufacturer. You can rinse it under running water and then dry it well with paper towels.

Step 5

Step 5
Heat a frying pan over medium heat. Pour vegetable oil onto it and add 20 grams of butter — the mixture of oils will not burn when frying, as it has different combustion temperatures. Add onion. Fry it, stirring, until translucent, about 5 minutes.

Step 6

Step 6
Follow with carrots. Reduce the heat, cover the pan with a lid and simmer the vegetables for another 5 minutes — it’s better if they are almost ready, this will make the pate more tender.

Step 7

Step 7
Then place the liver in the pan. Turn the heat back to medium and fry the liver, stirring occasionally, until the color changes, about 5 minutes. Liver is a very delicate product; the less you fry it, the more tender the dish will be.

Step 8

Step 8
Pour the cream into the pan, add salt, pepper and nutmeg — it is especially good in combination with liver. Stir, reduce heat, cover the pan with a lid and simmer everything together for 8-10 minutes. Then turn off the heat and cool the dish a little.

Step 9

Step 9
Transfer the liver along with the sauce into a suitable container and blend with an immersion blender until smooth. This can also be done in a stationary blender or chopper. When whipping, you can add the remaining 30 grams of butter to the pate. Try the pate, add salt and spices to taste if they are missing.

Step 10

Step 10
I decided to pour it over the already prepared pate. Transfer the pate into small jars. Melt the butter in any convenient way and pour a little directly on top of the pate. This will extend the shelf life of the pate. Place the finished pate in the refrigerator — it will become thicker and spread better on bread.

Step 11

Step 11
Serve the pate with pieces of bread toasted in a pan. Or stuff them into profiteroles and tartlets. Bon appetit!

Additional rubrics

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