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Chicken Liver Pâté

A silky smooth spread made with chicken livers sauteed with carrots, onions, and garlic, blended with cream and rich butter.

35 minMediumServes 8210 cal/serving

RussianAppetizerStovetop and BlenderKetoLow CarbHigh ProteinGluten-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 lb chicken livers, trimmed
  • 1 medium yellow onion, chopped
  • 1 medium carrot, grated
  • 2 garlic clove, minced
  • 1/4 cup heavy cream
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper, ground

Instructions

  1. 1

    Melt half of the 1/2 cup softened unsalted butter in a skillet over medium heat.

  2. 2

    Add 1 medium chopped yellow onion, 1 medium grated carrot, and 2 minced garlic clove to the skillet and cook for 6 minutes until tender.

  3. 3

    Add 1 lb trimmed chicken livers, 1 tsp fine sea salt, and 1/2 tsp ground black pepper, cooking for 8 minutes until livers reach an internal temperature of 165°F.

  4. 4

    Transfer cooked mixture to a blender, add remaining butter and 1/4 cup heavy cream, and blend until smooth.

  5. 5

    Transfer pâté to a jar, cover, and chill in the refrigerator for 2 hours.

Questions

Can I make Chicken Liver Pâté dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Chicken Liver Pâté keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Chicken Liver Pâté?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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