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Chicken Liver Pâté

This smooth, buttery pâté is the perfect way to start off an elegant holiday meal. To keep this indulgent spread as simple as possible, we began by sautéing shallots in better with fresh thyme and vermouth for an aromatic base. We seared the livers to build their flavor and then gently poached them to ensure a moist pâté. A bit of brandy unified the pâté's flavors. Pressing plastic wrap against the surface of the pâté before refrigerating it minimized any discoloration from oxidation.

Chicken Liver Pâté

Main ingredient

Chicken Liver

Cook time

30 minutes

Serving size

6-8 servings


  • 8 tablespoons Unsalted Butter
  • 3 large Shallots, sliced thin
  • 1 tablespoon minced fresh Thyme
  • Salt and Pepper
  • 1 pound Chicken Livers, rinsed, patter dry, and trimmed of fat and connective tissue
  • 3/4 cup Dry Vermouth
  • 2 teaspoons Brandy

Quick Tip

Pâté can be refrigerated for up to 3 days.

Recipe Preparation

  1. Melt butter in 12-inch skillet over medium-high heat. Add shallots, thyme, and 1/4 teaspoon salt and cook until shallots are lightly browned, 3 to 5 minutes. Add chicken livers and cook, stirring constantly, about 1 minute. Add vermouth and simmer until livers have rosy interior, 4 to 6 minutes.
  2. Using slotted spoon,transfer livers to food processor. Continue to simmer vermouth mixture until slightly syrupy, 2 minutes.
  3. Add vermouth mixture and brandy to processor. Process mixture until very smooth, about 2 minutes, scraping down bowl as needed. Season with salt and pepper to taste. Transfer to small serving bowl, smooth top, press plastic wrap flush to surface of pâté, and refrigerate until firm, at least 6 hours.
  4. Before serving, bring to room temperature to soften, and scrape off any discolored pâté on top.

Instruction Notes

Buy the freshest livers possible and make sure to trim them of fat and connective tissues. Serve with toast points, crackers, or a sliced baguette, and cornichons.

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