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Chicken Liver Pâté with Carrots and Onions
Instructions
Measure the ingredients. Divide the 100 g of butter into two equal portions of 50 g. Keep the second portion ready for blending.
Inspect the chicken livers and trim away tough connective tissue and any discoloured areas. Pat dry with kitchen paper. Avoid rinsing raw poultry under running water, which can spread contamination around the sink.
Peel the onion and slice into medium half-rings.
Peel the carrot, cut lengthwise into quarters and chop into even pieces. Smaller pieces soften more quickly; all pieces need to be tender before blending.
Have the sliced onion and carrot ready beside the stove. Use the measured vegetable oil for cooking the vegetables and liver.
Heat some of the vegetable oil over medium heat. Cook the onion until translucent, then add the carrot and continue cooking until softened, stirring to prevent scorching.
Transfer the cooked vegetables to a plate while you start the liver.
Add the remaining vegetable oil as needed to the skillet and add the prepared liver in an even layer.
Brown the liver for about 2 minutes per side. Return the vegetables, add 50 g butter, salt, allspice and bay leaf, then cover and simmer gently for about 25-30 minutes. Check that the liver is cooked throughout to 165°F (74°C); add a little water if the pan becomes dry.
Transfer the cooked liver and vegetables to a heatproof bowl. Remove the bay leaves and allspice peppercorns. Add the remaining 50 g butter.
Blend while the mixture is still warm, using an immersion blender with the blade fully submerged to limit splashing. Blend until smooth and adjust the salt. Do not fill and seal a countertop blender with steaming-hot food.
Spoon the pâté into clean, shallow containers and refrigerate promptly. Do not leave it on the counter until completely cold. Chill until firm enough to spread, then serve on toast or bread.
Before You Start
Soften the vegetables before blending them with the cooked liver. Divide the butter into two equal portions: one goes into the pan and the other is blended in afterwards. This gives a spreadable texture without cream.
Getting a Smooth Texture
Cook the carrot until tender, remove the whole spices and blend thoroughly while the mixture is warm. Scrape down the bowl between blending passes. For a finer texture, pass the blended pâté through a sieve.
Serving Ideas
Serve on toast, rye bread or crackers with sliced cucumber or pickles. The base recipe makes six portions of spread; it is not a six-person main course. Keep the main container refrigerated and put out only what you plan to serve.
For more meal ideas, see 28 chicken recipes for lunch and dinner.
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FAQ
Does chicken liver need to be fully cooked for pâté? +
Yes. Chicken liver should reach 165°F (74°C) throughout before blending. A browned surface or pink-free appearance alone is not a reliable temperature check.
How much butter should I use? +
Use the listed 100 g for 500-600 g of liver: 50 g during cooking and 50 g during blending. Adding more butter changes the texture and nutritional values; it is not required for this recipe.
How long does homemade chicken liver pâté keep? +
Refrigerate promptly at 40°F (4°C) or colder and use within 3-4 days. Discard it if left out for more than 2 hours, or more than 1 hour above 90°F (32°C). A sealed container does not make it shelf-stable.
Can I freeze the pâté? +
Yes, freeze small portions in airtight containers. For best quality, use within 1-2 months and thaw in the refrigerator. The texture may become slightly less smooth after thawing.
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