Chicken Liver Pâté with Butter
A silky pâté made with chicken livers, vegetables, cream, and nutmeg. Perfect for toast, crackers, or an elegant appetizer platter.
- Time
- 1 h 40 min
- Serving
- 448 kcal
- Ingredients
- ≈ $1.18
- Protein
- 29 g
Ingredients
- 1 Chicken liverpack 500 g ≈ $2.50 130 g
- 2 Onions≈ $1.60 per kg 45 g
- 3 Carrots≈ $1.50 per kg 45 g
- 4 Butterpack 180 g ≈ $1.58 25 g
- 5 Cream 10%pack 500 ml ≈ $2.40 35 ml
- 6 Nutmeg 1 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely dice the onion2 and carrot3; trim the membranes from the livers.
Melt half the butter4, then sauté the onion2 and carrot3 for 6–7 minutes until tender.
Add the livers and cook for 7–8 minutes until the outside turns gray but the inside stays juicy.
Stir in the cream5, salt, pepper, and nutmeg, then simmer for 2 minutes.
Transfer the mixture to a blender, add the remaining butter4, and blend until smooth.
Chill the pâté in a mold for at least 1 hour until firm.
Tips
- Why it works
- Fry the liver until it's gray on the outside to kill bacteria and prevent a bitter aftertaste. If it stays pink inside, it will be dry.
- Substitutions
- Replace the 10% cream with 15% sour cream for a thicker result, but add 5 ml of water for smoothness. Instead of nutmeg, use ½ teaspoon of cardamom.
- Common mistakes
- If the pâté is runny after chilling, you blended it too long or added too little butter. Check the consistency 5 minutes after blending.
- Storing and reheating
- Keep for 3 days in the fridge, reheat in a water bath to 70 °C. Don't freeze, as the texture will be ruined.
- Serve with
- Serve with rye bread toasts, spreading it in a thin layer, and add iceberg lettuce leaves for contrast.
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