If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.

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  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.

  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.

  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.

  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Substitute cognac or brandy for the Scotch whiskey if preferred.

For longer storage, cover pate with a thin layer of melted butter, cover, and refrigerate or freeze.

Editor's Note:

Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.

Nutrition Facts

253 calories; 13.7 g protein; 5 g carbohydrates; 317 mg cholesterol; 83.3 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
11/04/2017
11.4.17 This site has a lot of chicken liver pate recipes and I ve tried many of them but hands down this is my favorite! Gotta tell you I hate trimming chicken livers (it s all in my head I know) but when pate turns out this well it s definitely worth it. The texture is creamy and spreadable and that little kick from the peppercorns and red pepper flakes is spot on maybe the balsamic calms it a bit?? And trust me it s not too hot and doesn t overwhelm the delicate flavor of the pate. One thing that the recipe doesn t tell you to do is to take out the bay leaves before putting the mixture into the food processor; please do that. I followed this recipe to the letter and added scotch but I can see bourbon working just as well if that s your preference. I know there are a lot of liver haters out there (I m obviously not one of them) but if you like pate put this on your to-make list. It would be a perfect appetizer for the upcoming Holidays. I vacationed in France last month and thought I d had the best pate in my life in Paris but this recipe measures up very well. Colleen thanks for sharing your recipe going into my Favorites file we loved it!!! Read More
(2)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2017
11.4.17 This site has a lot of chicken liver pate recipes and I ve tried many of them but hands down this is my favorite! Gotta tell you I hate trimming chicken livers (it s all in my head I know) but when pate turns out this well it s definitely worth it. The texture is creamy and spreadable and that little kick from the peppercorns and red pepper flakes is spot on maybe the balsamic calms it a bit?? And trust me it s not too hot and doesn t overwhelm the delicate flavor of the pate. One thing that the recipe doesn t tell you to do is to take out the bay leaves before putting the mixture into the food processor; please do that. I followed this recipe to the letter and added scotch but I can see bourbon working just as well if that s your preference. I know there are a lot of liver haters out there (I m obviously not one of them) but if you like pate put this on your to-make list. It would be a perfect appetizer for the upcoming Holidays. I vacationed in France last month and thought I d had the best pate in my life in Paris but this recipe measures up very well. Colleen thanks for sharing your recipe going into my Favorites file we loved it!!! Read More
(2)
Rating: 5 stars
11/04/2017
11.4.17 This site has a lot of chicken liver pate recipes and I ve tried many of them but hands down this is my favorite! Gotta tell you I hate trimming chicken livers (it s all in my head I know) but when pate turns out this well it s definitely worth it. The texture is creamy and spreadable and that little kick from the peppercorns and red pepper flakes is spot on maybe the balsamic calms it a bit?? And trust me it s not too hot and doesn t overwhelm the delicate flavor of the pate. One thing that the recipe doesn t tell you to do is to take out the bay leaves before putting the mixture into the food processor; please do that. I followed this recipe to the letter and added scotch but I can see bourbon working just as well if that s your preference. I know there are a lot of liver haters out there (I m obviously not one of them) but if you like pate put this on your to-make list. It would be a perfect appetizer for the upcoming Holidays. I vacationed in France last month and thought I d had the best pate in my life in Paris but this recipe measures up very well. Colleen thanks for sharing your recipe going into my Favorites file we loved it!!! Read More
(2)