Ina Garten’s Chicken Liver Pate is made with chicken livers, onion, garlic, bay leaf, thyme, salt, water, unsalted butter, Cognac, and black pepper resulting in a a creamy spread that takes 20 minutes to prepare!
Try More Ina Garten Recipes:
? Why You’ll Love This Chicken Liver Pate Recipe:
- Rich Flavor: Combines the earthiness of chicken livers with the richness of butter and the depth of aromatic herbs.
- Creamy Texture: Achieves a smooth consistency that melts in your mouth.
- Versatile: Perfect for both casual gatherings and elegant occasions.
- Easy to Make: Simple steps yield gourmet results, making it accessible for home cooks.
❓ What Is Ina Garten’s Chicken Liver Pate Recipe?
Ina Garten’s Chicken Liver Pate combines sautéed chicken livers, onion, garlic, bay leaf, thyme, salt, water, unsalted butter, Cognac, and black pepper, blended to a smooth consistency, then spread in toasted baguette slices.
? Ina Garten Chicken Liver Pate Ingredients
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- 1/2 teaspoon kosher salt, plus more to season
- 1/2 cup water
- 1 1/2 sticks of unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground black pepper
- Toasted baguette slices, for serving
? How To Make Ina Garten Chicken Liver Pate
- Put the chicken livers, garlic, onion, bay leaf, thyme, and 1/2 teaspoon of salt in a medium saucepan. Add the water and bring it to a simmer.
- Cook, covered, over low heat, stirring once or twice, for around 3 minutes, or until the livers are just beginning to turn pink on the inside. Take off the heat and set aside, covered, for 5 minutes.
- Discard the bay leaf. Place the livers, onion, and garlic in a food processor and pulse until they are roughly pureed, using a slotted spoon to transfer them.
- Toss in the butter 2 tablespoons at a time while the machine is running, until it’s all mixed in.
- Add the Cognac, salt, and pepper, and process until totally smooth.
- Divide the pâté evenly into 2 or 3 large ramekins. Place plastic wrap directly on top of the pâté and chill until firm. Enjoy chilled.
? Recipe Tips
- Trimming Livers: Ensure chicken livers are well-trimmed to remove any connective tissue for a smoother texture.
- Butter Incorporation: Add room-temperature butter gradually while blending to achieve a creamy and emulsified texture.
- Seasoning: Adjust salt and pepper to taste after blending to balance flavors.
- Chilling Time: Chill the pate thoroughly after blending to allow it to set and develop flavors. Cover with plastic wrap directly on the surface to prevent oxidation.
? What To Serve With Chicken Liver Pate?
Serve Chicken Liver Pate with Risotto Cakes, Baked Fontina Cheese, Jalapeno Cheddar Crackers,Onion Rings,Marinated Olives, Sausage Balls, Broccoli Rabe, Crispy English Potatoes, Brown Butter Corn Bread,Popovers ,Guinness Brown Bread,Zucchini Bread, and Tea Sandwiches.
? How To Store Leftovers Chicken Liver Pate?
- In The Fridge: Store leftover chicken liver pate in airtight containers with plastic wrap directly on the surface to prevent oxidation, for up to a week.
- In The Freezer: Freeze leftover chicken liver pate in portions in freezer-safe containers for up to 3 months.
? How To Reheat Leftovers Chicken Liver Pate?
- On The Stove: Gently warm chicken liver pate in the pan over low heat for 5 minutes, stirring occasionally, until heated through.
- In The Microwave: Heat leftover chicken liver pate in a microwave-safe container in short 20-30 second intervals, stirring in between, until warmed.
FAQs
What is the difference between chicken liver parfait and pâté?
A chicken liver parfait is exceptionally smooth, while pâté has a moderately coarse texture, and a terrine is chunkier and denser.
Why is my chicken liver pate grainy?
Chicken liver pate can become grainy if overcooked, causing the proteins to tighten and separate, resulting in a less smooth texture.
How to thicken up chicken liver pate?
To thicken chicken liver pate, incorporate more butter, cream, or other saturated fats gradually during blending for a richer texture.
How to take bitterness out of chicken liver pate?
To reduce bitterness in chicken liver pate, soak the livers in milk or buttermilk before cooking to mellow their flavor.
Try More Ina Garten Recipes:
Ina Garten Chicken Liver Pate Nutrition Facts
Amount Per Serving
- Calories 26
- Total Fat 1.7g
- Saturated Fat 0.5g
- Cholesterol 51mg
- Sodium 50mg
- Potassium 12.4mg
- Total Carbohydrates 0.9g
- Dietary Fiber 0g
- Sugars 0g
- Protein 1.7
Ina Garten Chicken Liver Pate
Description
Ina Garten’s Chicken Liver Pate is made with chicken livers, onion, garlic, bay leaf, thyme, salt, water, unsalted butter, Cognac, and black pepper resulting in a a creamy spread that takes 20 minutes to prepare!
Ingredients
Instructions
- Put the chicken livers, garlic, onion, bay leaf, thyme, and 1/2 teaspoon of salt in a medium saucepan. Add the water and bring it to a simmer.
- Cook, covered, over low heat, stirring once or twice, for around 3 minutes, or until the livers are just beginning to turn pink on the inside. Take off the heat and set aside, covered, for 5 minutes.
- Discard the bay leaf. Place the livers, onion, and garlic in a food processor and pulse until they are roughly pureed, using a slotted spoon to transfer them.
- Toss in the butter 2 tablespoons at a time while the machine is running, until it’s all mixed in.
- Add the Cognac, salt, and pepper, and process until totally smooth.
- Divide the pâté evenly into 2 or 3 large ramekins. Place plastic wrap directly on top of the pâté and chill until firm. Enjoy chilled.
Notes
- Trimming Livers: Ensure chicken livers are well-trimmed to remove any connective tissue for a smoother texture.
Butter Incorporation: Add room-temperature butter gradually while blending to achieve a creamy and emulsified texture.
Seasoning: Adjust salt and pepper to taste after blending to balance flavors.
Chilling Time: Chill the pate thoroughly after blending to allow it to set and develop flavors. Cover with plastic wrap directly on the surface to prevent oxidation.