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Chicken liver pâté with creamy texture, served with fresh herbs and crispy toast
Creamy chicken liver pâté, silkified with caramelised onions and butter, sprinkled with fresh parsley

Chicken liver pâté

Author: Flavelo
Recipes Starters
Homemade liver pâté, or 'parfait', brings the elegance of French cuisine from simple ingredients. The secret lies in the quantity of butter and the temperature: we fry the liver just until the centre is still pink, keeping it creamy. Emulsified with butter, we get a silky, spreadable texture.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan
  • Stick blender or food processor
  • Sieve (if you want it extra smooth)
  • Storage containers

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the liver of veins and membranes, cut into equal pieces. Finely chop the onion.

Tip: Removing membranes is crucial for a smooth result.
2 ✓

Sauté the onion in 50g butter until soft. Add the liver and crushed garlic, fry over medium heat for a few minutes.

Tip: The liver must remain pink inside! If overcooked, it becomes grainy and bitter.
3 ✓

Pour in the brandy/wine, boil off the alcohol, then season with salt, pepper and herbs. Remove from the heat.

Tip: Only add salt at the end, otherwise the liver hardens [dehydration].
4 ✓

Place the liver base in a food processor. Add the cold cream and the remaining cold butter (cubed).

Tip: Cold butter and cream help create a stable emulsion during blending.
5 ✓

Blend until completely creamy. Fill into ramekins and refrigerate for at least 3 hours to set.

Tip: If you want to be really professional, pass it through a sieve after blending.

Recipe FAQ

Why did the top turn grey?
Due to oxidation. Pour melted butter on top as a seal, it protects it from the air.
Why is it grainy?
You overcooked the liver. The liver proteins tightened up hard.

Ingredients

  • 500 g cleaned chicken livers
  • 150 g butter (50g for frying, 100g for the cream)
  • 1 head onion
  • 2 cloves garlic
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 100 ml double cream
  • 1 bunch fresh parsley (or thyme)
  • 2 tbsp brandy or sweet white wine (optional)