Chicken Liver Pâté
20m prep 15m cook 2h ready
A classic French chicken liver pâté enriched with butter, shallots, apple, and a splash of Calvados or Cognac. Silky smooth and served cold or at room temperature.
Ingredients
- 1 stick (4 ounces) butter
- 2 tablespoons butter
- ¾ cup finely chopped shallots (about 2 large)
- 1 small Granny Smith apple, peeled, cored, and grated
- 1 pound chicken livers, trimmed and halved
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons Calvados or Cognac
- 1 (½ teaspoon Quatre Épices) (opens in new tab)
Let's Cook
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Step 1.
Cut into small pieces and place in the freezer: 1 stick (4 ounces) butter
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Step 2.
Melt in a large skillet over medium heat: 2 tablespoons butter
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Step 3.
Add: ¾ cup finely chopped shallots (about 2 large)
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Step 4.
Cook, stirring, until softened, 2 to 3 minutes. Add: 1 small Granny Smith apple, peeled, cored, and grated
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Step 5.
Cook, stirring constantly, until softened, about 3 minutes. Transfer to a food processor. Rinse and pat dry: 1 pound chicken livers, trimmed and halved
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Step 6.
Heat in the same skillet over medium-high heat until the foam subsides: 1 tablespoon butter
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Step 7.
Add the chicken livers and season with: ½ teaspoon salt; ½ teaspoon black pepper
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Step 8.
Cook until browned on the outside but still pink in the center, about 2 minutes on each side. Remove the skillet from the heat. Pour in: 3 tablespoons Calvados or Cognac
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Step 9.
Ignite with a long match or lighter. Return the skillet to the heat and swirl until the alcohol has burned off. Add to the food processor. If desired, also add: (½ teaspoon Quatre Épices)
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Step 10.
Process until smooth. With the machine running, drop in the pieces of chilled butter one at a time. Taste and adjust the seasonings. Scrape into a small crock or bowl and smooth the top with a spatula. Press plastic wrap directly on the surface and refrigerate until firm, at least 2 hours. Serve cold or at room temperature.
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