Classic French Chicken Liver Pâté
Indulge in this delectable Classic French Chicken Liver Pâté, a rich and creamy spread that elevates any appetizer platter. Perfect for gatherings or a cozy evening at home, this pâté combines savory chicken livers with caramelized onions, hard-boiled eggs, and a touch of cognac, creating a delightfully smooth texture and robust flavor. Served on crusty rye bread, this traditional dish will whisk you away to a rustic French bistro. Impress your guests with this homemade delicacy, best served chilled with a garnish of fresh herbs!
20
Servings
80
Calories
10
Ingredients
Ingredients
chicken liver
1 lb (cleaned and trimmed)
chicken fat or vegetable oil
3 tablespoons (for sautéing)
large onion
1 (diced)
large eggs
4 (hard-boiled and peeled)
cognac or other brandy
3-4 tablespoons (for flavoring)
corn or potato starch
1 tablespoon (for binding)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
bay leaves
5-6 (preferably fresh, for lining the pan)
rye bread
as needed (for serving)
Instructions
1
1. In a large sauté pan, heat the chicken fat or vegetable oil over medium heat for about 1 minute. Add the diced onion and cook for 20 to 25 minutes, stirring occasionally, until the onions are very soft and lightly golden.
2
2. Once the onions are caramelized, add the cleaned chicken livers to the pan. Sauté the livers for just a few minutes until they are cooked through but still slightly pink inside. Remove from heat.
3
3. In a food processor, combine the sautéed onions and livers, hard-boiled eggs, cognac (or other brandy), and starch. Blend until the mixture is smooth and creamy. Taste and season with salt and freshly ground black pepper as desired.
4
4. Preheat your oven to 350°F (175°C). Line a loaf pan with bay leaves, shiny side down, ensuring they cover the bottom and sides. Spoon the liver mixture into the prepared pan, pressing gently to eliminate any air bubbles.
5
5. Place the loaf pan inside a larger baking dish filled with warm water, creating a water bath. Bake in the preheated oven for 20 minutes, or until set.
6
6. Carefully remove the loaf pan from the water bath and allow it to cool completely. Once cooled, refrigerate the pâté for at least 2 hours to firm up before unmolding.
7
7. To serve, gently remove the pâté from the pan, slice, and serve chilled with slices of rye bread.
Nutrition Information
4.5g
Fat
2.25g
Carbs
6.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Chicken Liver Pâté?
It is a rich and creamy spread made from chicken livers, caramelized onions, and eggs, typically served as an appetizer.
How many servings does this recipe make?
This recipe makes approximately 20 servings.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
How much fat is in a single serving?
There are 4.5 grams of fat per serving.
How many grams of protein are in each serving?
Each serving provides 6.5 grams of protein.
What is the carbohydrate content per serving?
Each serving contains 2.25 grams of carbohydrates.
How long should I cook the onions?
The onions should be sautéed for 20 to 25 minutes until soft and lightly golden.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What is the purpose of the water bath?
The water bath ensures gentle, even cooking and helps set the pâté without drying it out.
How long does the pâté need to bake?
Bake the pâté in the water bath for 20 minutes or until set.
How long must the pâté refrigerate before serving?
It should be refrigerated for at least 2 hours to firm up before unmolding.
What is the desired internal color of the cooked livers?
The livers should be cooked through but still slightly pink on the inside.
What equipment is needed for a smooth texture?
A food processor is used to blend the ingredients until the mixture is creamy.
What kind of alcohol is used for flavoring?
The recipe calls for 3 to 4 tablespoons of cognac or another type of brandy.
How many eggs are required for this recipe?
You will need 4 large eggs that have been hard-boiled and peeled.
How should the loaf pan be prepared?
Line the pan with 5 to 6 bay leaves, placing them shiny side down to cover the bottom and sides.
What is the role of starch in this dish?
Corn or potato starch acts as a binding agent for the mixture.
How should the finished pâté be served?
Serve it chilled, sliced, and garnished with fresh herbs.
What type of bread is recommended for serving?
Traditional rye bread is recommended for serving with this dish.
Can I use vegetable oil for sautéing?
Yes, you can use either vegetable oil or chicken fat for sautéing the onions and livers.
How do I season the pâté?
Season to taste with salt and freshly ground black pepper.
How many total ingredients are in this recipe?
There are 10 ingredients required for this classic recipe.
How much chicken liver is needed?
The recipe requires 1 lb of cleaned and trimmed chicken livers.
How much starch should I add?
The recipe uses 1 tablespoon of corn or potato starch.
Can I garnish the dish?
Yes, garnishing with fresh herbs is recommended for a beautiful presentation.
What is the recipe category?
This recipe is categorized under Chicken.
Does this recipe contain fiber?
No, the fiber content for this recipe is negligible or not specified.
How should the onion be prepared?
One large onion should be finely diced before cooking.
How do I avoid air bubbles in the loaf?
Spoon the mixture into the pan and press gently to eliminate any air pockets.
Is this recipe suitable for parties?
Yes, it is described as an excellent appetizer platter choice for gatherings.