Gourmet Chicken Liver Pâté
Indulge in this luxurious Gourmet Chicken Liver Pâté that combines the rich flavors of sautéed onions with tender chicken livers, creating a velvety spread perfect for any occasion. This recipe boasts a delightful blend of textures and tastes, featuring caramelized onions, poached chicken livers, and a hint of nutmeg that elevates the dish. Serve it as a sophisticated appetizer at gatherings or a savory addition to a charcuterie board. With a preparation time of just over an hour, this pâté can be made ahead of time and is sure to impress your guests with its homemade elegance.
N/A
Servings
179
Calories
9
Ingredients
Ingredients
Onions
4 large (thinly sliced)
Olive oil
1/4 cup (60 ml) (plus more if needed for frying)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for seasoning)
Chicken livers
1 1/2 pounds (675 g) (trimmed)
Carrots
2 small (cooked and diced)
Hard-boiled eggs
4 (2 for blending, 2 for garnish)
Nutmeg
1 pinch (for seasoning)
Bread, toast, or crackers
for serving (as desired)
Instructions
1
Prepare the onions: In a large skillet over medium heat, add half of the olive oil and sauté the thinly sliced onions until they are caramelized and golden, approximately 30 minutes. Once caramelized, remove half of the onions and set them aside for later. Increase the heat to high and add the remaining olive oil to the skillet. Continue to cook the remaining onions until they become crispy and dark golden brown, adding more olive oil if needed. Remove from heat, drain on paper towels, season with salt and pepper, and let cool.
2
Poach the chicken livers: Bring a small pot of salted water to a gentle simmer. Add the cleaned chicken livers and poach for about 5 minutes, ensuring they remain tender. Drain and allow them to cool on paper towels.
3
Blend the pâté: In a food processor, combine the poached chicken livers, cooked carrots, two of the hard-boiled eggs, and the caramelized onions. Blend until smooth and creamy. Season the mixture with salt, pepper, and a pinch of nutmeg. For an extra smooth texture, push the mixture through a fine mesh sieve if desired.
4
Pack and chill: Transfer the mixture into a decorative serving dish, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld.
5
Serve: Just before serving, garnish the pâté with the crispy onions and finely grate the remaining hard-boiled eggs on top. Serve with slices of bread, toast, or assorted crackers for a delightful appetizer.
Nutrition Information
13g
Fat
5g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Chicken Liver Pâté?
Gourmet Chicken Liver Pâté is a luxurious, velvety spread that combines the rich flavors of sautéed caramelized onions with tender poached chicken livers and hard-boiled eggs.
How many calories are in this recipe?
There are 179 calories per serving in this pâté.
How much fat is in the chicken liver pâté?
This recipe contains 13g of fat per serving.
What is the protein content of the pâté?
The dish provides 12g of protein per serving.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
How long does it take to caramelize the onions?
The onions take approximately 30 minutes to become caramelized and golden over medium heat.
How do you poach the chicken livers?
Bring a small pot of salted water to a gentle simmer and poach the cleaned livers for about 5 minutes until tender.
What ingredients are used to make the pâté smooth?
The mixture of poached livers, cooked carrots, hard-boiled eggs, and caramelized onions is blended in a food processor until creamy.
How many onions are needed for this recipe?
The recipe requires 4 large onions that are thinly sliced.
What type of oil is used?
The recipe calls for 1/4 cup (60 ml) of olive oil, with more added if needed for frying the onions.
How much chicken liver is required?
You will need 1.5 pounds (675 g) of trimmed chicken livers.
How are the hard-boiled eggs used in this recipe?
Four eggs are used in total: two are blended into the pâté and two are grated on top as a garnish.
What seasoning is used in the pâté blend?
The blend is seasoned with salt, pepper, and a pinch of nutmeg.
How do I achieve an extra smooth texture?
For an extra smooth result, you can push the blended mixture through a fine mesh sieve.
How long should the pâté chill before serving?
The pâté should be refrigerated for at least 2 hours to allow the flavors to meld.
How do you prepare the crispy onion garnish?
Cook a portion of the onions on high heat until they become crispy and dark golden brown, then drain on paper towels.
What should I serve with the chicken liver pâté?
It is best served with slices of bread, toast, or assorted crackers.
Are the carrots raw or cooked when added to the blender?
The carrots should be cooked and diced before being blended into the pâté.
Can this recipe be made ahead of time?
Yes, it is an ideal make-ahead dish as it requires several hours of chilling.
What is the total preparation time?
The preparation takes just over an hour, plus at least 2 hours for chilling.
Is this recipe suitable for a charcuterie board?
Yes, it is a sophisticated and savory addition to any charcuterie board.
Do you season the crispy onions separately?
Yes, once they are fried and drained, you should season the crispy onions with salt and pepper.
How should I store the pâté while it is chilling?
Transfer it to a serving dish, smooth the top, and cover tightly with plastic wrap.
What size should the carrots be?
The recipe uses 2 small carrots that are cooked and diced.
What is the purpose of the nutmeg?
A pinch of nutmeg is used to elevate the flavors and add a hint of warm spice.
Can I use a food processor for this recipe?
Yes, a food processor is used to combine and blend the ingredients until they are smooth and creamy.
Is the chicken liver pâté served warm or cold?
It is served chilled after being refrigerated for at least 2 hours.
What are the tags associated with this recipe?
Tags include pâté, chicken liver, appetizer, spread, gourmet, onions, charcuterie, homemade, and savory.
Does the recipe use black pepper?
Yes, freshly ground black pepper is used for seasoning both the blend and the crispy onions.
How is the final garnish applied?
Just before serving, top the pâté with the prepared crispy onions and finely grate the remaining hard-boiled eggs over the surface.