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Tender Chicken Liver Pâté
Instructions
Put the peeled and coarsely chopped carrot and onion into a baking dish. Brush with olive oil, sprinkle with salt and bake for 25–30 minutes at 180 °C until fully cooked and lightly caramelised – the vegetables should turn soft and brown slightly at the edges.
Blend the cooled baked vegetables in a blender for 1–2 minutes until you have a smooth, thick mass. Do not blend them hot – the splashes can burn your hands and the blender may break down.
Carefully clean the chicken liver of any membranes and bile ducts (otherwise the pâté will taste bitter). Boil it for 25–30 minutes in salted water with the bay leaves until done – there should be no blood when cut. Cool it completely in the same water.
Blend the cooled liver with the pureed vegetables and soft, room-temperature butter for 2–3 minutes until you have a silky, uniform mass. For the most delicate texture, you can also rub it through a sieve.
Stir, then add salt, freshly ground pepper mix and a pinch of nutmeg to taste. Nutmeg is an essential ingredient in classic pâtés, giving a refined, «French» aroma.
Spoon the pâté into a heat-resistant dish or ceramic ramekins and smooth it with a silicone spatula. Place the bay leaves on top for aroma. Drizzle with olive oil – it will create a protective film during baking.
Bake for 15 minutes at 160 °C until a glossy crust forms on top. This step makes the pâté more «Italian» in style, with a slight textural difference between the inside and the outside.
Cool completely and chill in the fridge for an hour before serving. Serve with homemade croutons or baguette bruschetta.
Tips
- 1
Use soft butter strictly at room temperature – cold butter will form lumps and the texture of the pâté will suffer.
- 2
The liver must be completely cooled before blending – hot liver will damage the blender and can burn you.
- 3
Nutmeg gives the pâté a refined, «French» aroma – do not skip this ingredient. Beef liver pâté is made on a similar principle.
- 4
Serve with homemade croutons, baguette toast or fresh white bread – the classic accompaniments to pâté.
FAQ
Can I use a different liver? +
Yes. Beef liver works (a richer flavour, boiling time 40–50 minutes), as does pork (fattier, boil for 30–40 minutes), turkey (tender like chicken, cooked the same way), rabbit or duck. Each liver gives its own character: chicken is tender and versatile, beef is deep and «grown-up», pork is fatty and filling, duck is a delicacy. Classic French pâté uses precisely chicken or duck liver. Before boiling, always clean off the membranes and bile ducts.
How long does the finished pâté keep? +
In the fridge under cling film or in a tightly sealed container – up to 5 days. For longer storage (up to 2 weeks), pour a thin layer of melted butter over the top – it creates a protective barrier against air. You can also freeze it in small portions in little containers, where it keeps for up to 2 months. After thawing, stir lightly and serve. Do not refreeze. A sign of freshness is an even colour with no grey tinge and a pleasant «buttery» smell.
Why roast the vegetables instead of frying them? +
Roasted vegetables give a concentrated, sweetish, caramelised flavour that is many times richer than fried ones. When frying, the vegetables release their juices and some of the aroma evaporates, whereas roasting keeps everything inside. This is a classic French technique for deep sauces and pâtés. If you do not have time to roast, you can sauté them in butter for 15–20 minutes over low heat until caramelised – the result will be almost the same. The main thing is not to use raw vegetables, as they give a «grassy» taste.
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