How to Make Homemade Pate
Chicken liver pate is a classic French dish that’s easy to make at home. It’s rich and creamy, and makes a delicious appetizer or snack.
It can be served cold or at room temperature, and is ideal for spreading on crackers, toast, or croutons. It’s also low in carbs and gluten free, so it’s a perfect addition to any diet.
To make homemade pate, start by buying chicken livers and a good quality butter. Ideally, the livers should be organic and come from free-range chickens.
You can find these in most butcher shops. If not, ask your butcher to help you locate some.
Once you have your ingredients, make sure the pan is hot, then cook the livers in the butter until they’re fully browned on both sides. They’ll be slightly pink in the center, but don’t overcook them. Using a spatula, press on the livers to check for juices.
If they’re still not brown, put the pan back on the heat and continue cooking for a few minutes. When they’re brown, remove them from the heat and let cool completely before serving.
This simple, yet savory pate is one of my favorites for a quick appetizer or snack. It’s fragrant with tons of herbs and a hint of bourbon, which adds warm, caramel-like undertones to the liver mixture.
You can make this recipe in a large skillet, or in a small pot over the stovetop. You can even use a food processor, though you’ll have to stir it more often and may need to cook longer.
When making this pate, you’ll want to make sure the livers are fully browned and cooked through before serving. If you don’t do this, the texture of the pate will be rubbery and it won’t taste as good.
Once you’ve made the pate, refrigerate it tightly covered for a week or freeze it. To keep the pate fresher longer, cover it with a layer of melted clarified butter (or another fatty fat).
In this way, the pate will be less likely to discolor and oxidize in the fridge or freezer. The pate will also be easier to cut and spread when it’s cold.
The best way to store homemade pate is in an airtight container or with plastic wrap on top. When you’re ready to serve the pate, reseal the container and it will be ready for you to eat.
If you’re looking for a delicious pate that’s perfect for a holiday buffet, try this recipe for Chicken Liver Pate from former Gourmet food editor Shelly Wiseman. Her recipe is remarkably simple and comes together in less than 20 minutes.
It’s a delicious and nutritious spread that’s low in carbs, gluten free, and sugar free. You can enjoy it on toast, on a cracker or even in a sandwich.
It’s also high in iron, which is a nutrient many adults need to increase their intake of. If you’re pregnant or breastfeeding, this pate can also be beneficial to your baby’s developing digestive system and kidneys.