Chicken liver pâté

One bite of this recipe and I’m brought back to the age of twelve. More specifically, I’m brought back to the table in my great grandmother’s Upper West Side apartment in New York City. It tastes exactly like the authentic pâté I ate back then, surrounded by my mother, grandmother, and great aunts. PREP TIME 15 minutes COOKING TIME 30 minutes YIELD 16 ounces (4-8 servings)   1 lb (454 g) chicken livers (or other kind, if you like) 1 small onion or 1/2 large onion, chopped 2 tablespoons + 1/2 cup (480 ml) butter or bacon fat 1/2 cup (480 ml) red wine 2-4 cloves garlic, crushed 1 teaspoon (5 ml) Dijon mustard (gluten-free) 1 sprig fresh rosemary 2 sprigs fresh thyme 1 tablespoon (15 ml) fresh lemon juice Sea salt and black pepper to taste   CHANGE IT UP Substitute apple cider vinegar or balsamic vinegar for the red wine.   NUTS EGGS NIGHTSHADES FODMAPS   In a large pot, sauté the chicken liver and onions in 2 tablespoons (30 ml) of the butter until the livers are browned and the onions are tender. Add the wine, garlic, mustard, rosemary, thyme, and lemon juice, and cook uncovered until most of the liquid is gone. Transfer the mixture into a food processor, and blend to a smooth paste along with the rest of the butter (1 tablespoon (15 ml) at a time) until it reaches a smooth, creamy consistency. Add sea salt and black pepper to taste. Put pâté in a shallow dish to refrigerate before serving. Enjoy this spread on celery, carrots, cucumbers, peppers, or any other veggies you want to dip.

More Recipes You'll Love

• Whoopie Pies
• Jalapeno Egg Poppers
• Curried Stuffed Eggs

Chicken liver pâté tastes exactly like the old-world spread served at a New York family table — silky, rich, and flecked with rosemary and thyme. Browned livers are simmered with red wine, garlic, and Dijon, then blended with butter until cloud-smooth. Chill it in a shallow dish and serve it with crisp vegetable dippers.

Pro Tips

• Brown the livers properly in the first two tablespoons of butter. Deep browning is what keeps the finished pâté from tasting flat and irony.
• Cook the wine mixture down until almost no liquid remains before blending — excess liquid makes the pâté weep instead of setting.
• Add the remaining butter one tablespoon at a time while the processor runs. That gradual emulsion is what gives the pâté its luxurious, creamy texture.
• Apple cider vinegar or balsamic can replace the red wine if you prefer; the acidity keeps the richness in check either way.

Frequently Asked Questions

How long does chicken liver pâté keep in the fridge?

About 4 to 5 days in a sealed shallow dish. Press a layer of parchment or butter on top to keep the surface from oxidizing.

Can I use other types of liver?

Yes — the recipe works with beef or duck liver too, though beef liver has a stronger flavor and benefits from a longer soak in milk beforehand.

Is this pâté recipe gluten-free?

As long as your Dijon mustard is gluten-free (the recipe calls for one that is), the whole spread is gluten-free and grain-free.

What should I serve with the pâté?

Celery sticks, carrot spears, cucumber rounds, and pepper strips all make perfect scoops and keep the whole dish paleo.

Recipe Card