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Chicken Liver Pate
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving
Gallery
Chicken Liver Pate
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 2 1/2 cups
Gallery
Chicken Liver Pate
Chicken Liver Pate
Chicken Liver Pate
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 2 1/2 cups
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 2 1/2 cups
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 1 large carrot, grated on the large holes of a box grater
- 1 teaspoon fresh thyme, leaves
- 1/8 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 pound chicken livers, rinsed and trimmed
- Toasts or crackers, for serving
Directions
In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Reviews (3)
Add Rating & Review
49 Ratings
5 star values:
10
4 star values:
9
3 star values:
18
2 star values:
8
1 star values:
4
Reviews (3)
Add Rating & Review
49 Ratings
5 star values:
10
4 star values:
9
3 star values:
18
2 star values:
8
1 star values:
4
Add Rating & Review
49 Ratings
5 star values:
10
4 star values:
9
3 star values:
18
2 star values:
8
1 star values:
4
49 Ratings
5 star values:
10
4 star values:
9
3 star values:
18
2 star values:
8
1 star values:
4
49 Ratings
5 star values:
10
4 star values:
9
3 star values:
18
2 star values:
8
1 star values:
4
- 5 star values:
- 10
- 4 star values:
- 9
- 3 star values:
- 18
- 2 star values:
- 8
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
03/10/2018
Delicious. Was skeptical about the large carrot so used only a small to medium size. Glad I didn't leave it out. . Needed a bit more salt but we have to be careful with that too. Might try adding 1 clove of garlic next time. This one is a keeper, thank you
Martha Stewart Member
Rating: 5 stars
11/08/2014
I love this recipe, use it all the time. It really elevates chicken livers. Delicious!
Martha Stewart Member
Rating: 1 stars
04/23/2011
Yuck! Made this for passover and what a mistake. Although the flavor did taste like the chopped liver from a box, it had a really awful gummy taste that left like a film on your tongue. disappointing recipes that I will not be making again. the only pro was that the ingredeints were cheap so i didn't feel bad throwing this out and not serving it.
Martha Stewart Member
Rating: 5 stars
03/10/2018
Delicious. Was skeptical about the large carrot so used only a small to medium size. Glad I didn't leave it out. . Needed a bit more salt but we have to be careful with that too. Might try adding 1 clove of garlic next time. This one is a keeper, thank you
Rating: 5 stars
Rating: 5 stars
11/08/2014
I love this recipe, use it all the time. It really elevates chicken livers. Delicious!
Rating: 1 stars
04/23/2011
Yuck! Made this for passover and what a mistake. Although the flavor did taste like the chopped liver from a box, it had a really awful gummy taste that left like a film on your tongue. disappointing recipes that I will not be making again. the only pro was that the ingredeints were cheap so i didn't feel bad throwing this out and not serving it.
Rating: 1 stars
All Reviews for Chicken Liver Pate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chicken Liver Pate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
