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Pastured Chicken Liver Pâté

Dec 29, 2020 | Blog, Education, Recipes

Are you wondering what on earth to do with those chicken livers you found in your Locavore Delivery box? Wonder no more-Denver Cooking Classes has created the perfect recipe for you-a creamy, flavorful, decadent chicken liver pâté perfect for a New Years Eve spread, a late night snack, a picnic lunch, or even breakfast!

Whenever I hear the words ” chicken liver pâté,” I am transported. Transported to memories of restaurant dining-Sipping great wine, holding wonderful conversation, and of course, devouring the obligatory cheese board ordered at either the beginning or the end of my meal. I can see it now-a beautiful board boasting an array of cheeses, nuts, fruity jams, pickles, crusty bread, sausages, and of course my favorite, a beautiful thick slice of house-made pâté . It is rich, creamy and divine. It is elegant. It didn’t cross my mind to make it in my home kitchen until recently, and I discovered just how easy it is to make. Think meatloaf. A combination of meat, fat, and spices all mixed together and cooked in a loaf pan. Sounds easy, right?

Chicken liver pâté was not always considered to be so elegant. While it is most often associated with French cuisine, It’s origins trace back to all of northern and central Europe where it was a staple on most tables. To put it simply, pâté was created as an economical and flavorful way to use the entire animal. Among its different characteristics, pâtés are served hot or cold, mixed with pistachios, topped with aspic, can be coarse or smooth in texture, and most commonly, they are heavily spiced. Pâté doesn’t always have to be made with chicken liver either. I’ve seen pork, veal, wild game (pheasant, rabbit, etc.), and even mushrooms. One of my favorite applications is as a spread on a Vietnamese Banh Mi sandwich. The methods and variations seem endless, and are dependent upon whose table you have joined.

While the word liver may not elicit the same reaction for you as it does for me, I hope you’ll try this recipe at least once because, after all, you have the livers in your kitchen right now. Here’s what you’ll need:


10 Tablespoons grass fed, unsalted butter (I love Kerrygold) cubed

2 Shallots chopped

1 Large garlic clove, minced

1/2 LB Chicken Livers

1 Teaspoon minced fresh thyme

1 Teaspoon minced fresh sage

3/4 Teaspoon salt

1/4 Teaspoon pepper

1/2 Teaspoon Allspice

1 LB chicken Livers

1-3 Tablespoons of heavy cream, OPTIONAL

2 Tablespoons Port or Sherry

Crusty bread, crackers, pistachio, cornichons, jam, and anything else you want.


Heat a nonstick pan over low heat and melt 5 tablespoons of butter. Add your shallots and cook until soft, about five minutes (DO NOT BROWN). Next, add your garlic and cook until soft, 3 minutes. Next add your livers, salt/pepper, herbs, allspice, and cook for about 5-7 minutes. I like to pierce a liver and check that they’re still pink inside. Finally, add your port or sherry, stir, and take off heat.

Add all contents to your blender and puree. Contents will be HOT!!! Please keep a towel in your hand and hold the lid in place! Here, you may add your cream if you’ve decided to do so. Blend mixture until smooth, taste for salt and seasoning.

Pour mixture into a loaf pan, ramekins, mason jars, or bowl-whichever you prefer, smooth the top, cover in plastic, and refrigerate for at least two hours. THAT’S IT!!!!!

SERVE!!!! I love to add jam to a piece of crusty bread & top with pistachios.






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