Chicken Liver Pâté

Ewwww, chicken livers! They look atrocious, but taste great. My recipe for chicken liver pâté will make you never say EWWW again. Exceptionally creamy, with a buttery richness from my secret ingredient – sour cream – lightens the mixture and gives it a lift. Serve with toast points, crackers or slices of cucumber.

1 container chicken livers (usually a pint, drained)
1 medium onion, diced
2 tablespoons butter
1/4 cup sour cream
1 teaspoon chopped parsley
Salt & peppers

In a sauté pan, melt the butter and sauté the onion with salt and pepper until softened and translucent (3-5 minutes).

Add the chicken livers and a bit more salt and pepper. Sauté until done – don’t over cook. Livers should be firm, but not hard and crumbly. The pan should be almost dry, but there should be a little pink inside. Once done, place in a bowl to cool, 10-15 minutes.

In a food processor fitted with the steel blade, process the livers and onions until almost smooth. Add the sour cream, and process until smooth. Taste for seasoning, and adjust if needed. Place in a covered bowl and chill at least 2 hours until it firms up. (After it’s chilled, you can form the pate into a log using the same method as making compound butter. Then chill again for a couple of hours or overnight.) Garnish with chopped parsley. This can be made a day in advance.

Serve with toast points, crackers or slices of cucumber.

Optional additions:  1/4 teaspoon ground sage or poultry seasoning, garnish with fried sage leaves or fresh parsley.

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