Chicken Liver Pâté Recipe with Butter and Cream

Classic chicken liver pate combines chicken liver with onion, carrot, garlic, butter and cream for a smooth savoury spread. The vegetables are cooked first until the onion is golden and the carrot tender, then the liver and garlic are added and cooked through. Cream and optional brandy go in near the end, before the mixture is cooled briefly and blended with the remaining butter. The finished pate is chilled for two to three hours so it firms up before serving. Trim visible veins and excess fat from the liver before cooking, and follow safe handling practices for raw poultry offal. A smooth texture comes from blending the mixture thoroughly, while butter enriches the spread. Serve it on toast as a starter, snack or part of a simple cold platter.

Classic Chicken Liver Pâté

A smooth chicken liver pâté with onion, carrot, garlic, butter and cream.

Helpful tips

• Trim visible veins and excess fat from the liver, then pat it dry.
• Cook the onion until golden and the carrot until tender before adding the liver.
• Cook the liver through before blending, following safe handling guidance.
• Cool the mixture briefly, blend with the remaining butter, and chill for 2 to 3 hours.

Serving ideas

• Spread on toasted bread or baguette slices.
• Serve with crackers as a simple starter.
• Add pickled onion or cucumber for a sharp contrast.
• Arrange with bread and vegetables on a small appetizer platter.

Storage

Transfer to a shallow covered container and refrigerate promptly after cooking. Serve chilled and return leftovers to the refrigerator.

Food safety

Use a thermometer rather than colour alone to check chicken liver has reached 74°C (165°F); clean equipment that touched raw liver.

Ingredients and directions

How to tell when it is ready

Cook the chicken livers through and verify 74°C (165°F) with a food thermometer before adding the cream and blending. The onions should be soft and lightly coloured.

Tips

• Trim visible veins and excess fat from the liver, then pat it dry.
• Cook the onion until golden and the carrot until tender before adding the liver.
• Cook the liver through before blending, following safe handling guidance.
• Cool the mixture briefly, blend with the remaining butter, and chill for 2 to 3 hours.

Troubleshooting

• If the mixture is grainy, blend while it is still warm enough for the butter to combine smoothly.
• If it seems loose, chill it fully before judging the final texture.

Substitutions

• The listed brandy is optional. Omitting it leaves a milder pâté; add the cream as directed and check seasoning after blending.

Serving suggestions

• Spread on toasted bread or baguette slices.
• Serve with crackers as a simple starter.
• Add pickled onion or cucumber for a sharp contrast.
• Arrange with bread and vegetables on a small appetizer platter.

Make ahead

Chill the pâté for at least two hours before serving. Prepare it earlier in the day so it has time to firm up fully.

Storage

Transfer to a shallow covered container and refrigerate promptly after cooking. Serve chilled and return leftovers to the refrigerator.

Food safety

Use a thermometer rather than colour alone to check chicken liver has reached 74°C (165°F); clean equipment that touched raw liver.

Chill the pâté for 2–3 hours to help it firm before serving.