Chicken Liver Pâté with Pastis

Name: Chicken Liver Pâté with Pastis
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 8 servings
Cuisine: French
Ingredients: 450 grams chicken livers (trimmed and cleaned); 2 tablespoons butter (unsalted); 1 medium shallot (finely chopped); 1 clove garlic (minced); 60 millilitres pastis; 120 millilitres heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

275 min 8 servings Medium

All Recipes

A rich and creamy chicken liver pâté infused with the unique flavour of pastis, perfect for a sophisticated appetizer.

Prep

20 min

Cook

15 min

Total

275 min

Servings

Difficulty

Medium

Chicken liver pâté is a cherished delicacy in French cuisine, known for its smooth texture and rich taste. The addition of pastis, a French anise-flavoured spirit, elevates this dish with a subtle yet distinctive aroma, making it an elegant choice for any gathering. This recipe creates a harmonious blend of flavours and textures, providing a sophisticated touch to your appetizer spread. Whether served at a dinner party or a casual gathering, this pâté is sure to impress your guests and tantalize their taste buds.

Instructions

Prepare chicken livers

Trim and clean the chicken livers, removing any connective tissue. Pat them dry with paper towels.

Pro tip: Use fresh chicken livers for the best flavour.

Cook shallots and garlic

In a large pan, melt the butter over medium heat. Add the chopped shallot and minced garlic, and sauté until soft and translucent, about 3 minutes.

Pro tip: Avoid browning the shallots and garlic for a smoother pâté.

Cook chicken livers

Add the chicken livers to the pan and cook for 4-5 minutes, turning occasionally, until they are browned on the outside but slightly pink on the inside.

Pro tip: Chicken livers should reach an internal temperature of 165°F (74°C) for safety.

Add pastis

Remove the pan from heat and stir in the pastis. Return to the heat and cook for an additional 2 minutes, allowing the alcohol to evaporate.

Blend mixture

Transfer the mixture to a blender or food processor. Add the heavy cream, salt, and pepper. Blend until smooth and creamy.

Pro tip: For an extra smooth texture, pass the mixture through a fine mesh sieve.

Chill the pâté

Pour the pâté into a serving dish or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours to set and develop flavours.

Pro tip: Chilling the pâté enhances its flavours and texture.

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Tips & Tricks

Always use fresh chicken livers for the best flavour.
Ensure the pastis is added off the heat to prevent harsh alcohol flavours.
Use a fine mesh sieve for a smooth pâté texture.
Chill the pâté for at least 4 hours for optimal flavour development.

Frequently Asked Questions

What is pâté de foie?

Pâté de foie is a spread made from liver, often mixed with other ingredients like butter, wine, or spirits.

How do you make chicken liver pâté?

Cook chicken livers with shallots and garlic, blend with pastis and cream, then chill to set.

What does pastis add to the pâté?

Pastis adds a unique anise-flavoured aroma that complements the richness of the liver.

How long should pâté be chilled?

Chill the pâté for at least 4 hours for the best flavour and consistency.

Can pâté be frozen?

Yes, pâté can be frozen for up to one month if well-wrapped to maintain quality.

Serving Suggestions

Serve this chicken liver pâté with crusty bread or crackers for an elegant appetizer. It pairs beautifully with a crisp white wine or a glass of chilled champagne. To make ahead, prepare the pâté up to two days in advance and store it in the refrigerator. Cover tightly with plastic wrap to prevent air exposure. The pâté can also be frozen for up to one month, but ensure it is well-wrapped to maintain its quality.

Nutrition per serving

180

Calories

12g

Protein

13g

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