Chicken Liver Pate

Silky, rich, and effortlessly elegant, this chicken liver pate is a timeless appetizer that transforms humble ingredients into a luxurious spread. With just a few minutes of cooking and a blend of savory aromatics, it delivers a velvety texture and deep, umami flavor. Perfect for entertaining or a simple indulgence, serve it chilled with crusty bread or tangy pickles for a sophisticated touch.

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 4–8 hours
Servings: 3

Ingredients:

• 4 oz (115g) chicken livers, trimmed and sinew removed
• ¼ cup (56g) unsalted butter or duck fat, divided
• 1 garlic clove, peeled and minced
• ½ tsp onion powder
• ½ tbsp fresh parsley, finely minced
• ¼ tsp salt
• Freshly ground black pepper, to taste

Directions:

1. Sauté Aromatics: In a skillet over medium heat, melt ½ tablespoon of butter. Add minced garlic and sauté for 30–45 seconds until fragrant.
2. Cook Livers: Add chicken livers and cook for 2–3 minutes, turning occasionally, until golden brown on all sides.
3. Season & Finish: Stir in parsley, onion powder, salt, and pepper. Cook for an additional minute, then remove from heat.
4. Blend: Transfer the mixture to a food processor, add remaining butter, and purée until smooth.
5. Chill: Spoon into 3 ramekins, cover with cling wrap (pressed directly onto the surface to prevent oxidation), and refrigerate for 4–8 hours.
6. Serve: Enjoy chilled with crusty bread, crackers, or cornichons.

Nutrition (per serving):

Calories: 185 | Fat: 17g | Carbs: 1g | Protein: 7g

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Key Improvements:

• Standardized Measurements: Added metric weights (grams) for precision.
• Clarified Technique: Specified “sauté” instead of “stir” for garlic and emphasized pressing cling wrap to prevent browning.
• Enhanced Readability: Bullet points, consistent formatting, and bolding for key steps.
• Serving Suggestion: Added a classic pairing (cornichons/crackers) for presentation.