Colleen's chicken liver pate

    8 hours 40 min

    If you love chicken liver pate, I'm hoping you will love this creamy version with a bit of a kick from balsamic vinegar, chilli flakes and whiskey.

    5 people made this

    Serves: 6 

    • 450g chicken livers
    • 240ml milk
    • 8 tablespoons cold unsalted butter, divided
    • 1 small onion, chopped
    • 1 tablespoon whole black peppercorns, divided
    • 2 cloves garlic, smashed
    • 1 teaspoon chili flakes
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon fresh thyme
    • 2 bay leaves
    • salt and ground black pepper to taste
    • 2 teaspoons whiskey or brandy

    Prep:20min  ›  Cook:15min  ›  Extra time:8hr5min chilling  ›  Ready in:8hr40min 

    1. Combine chicken livers and milk in a bowl. Let soak in the fridge, about 2 hours.
    2. 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, chilli flakes and thyme; cook and stir until fragrant, 1 to 2 minutes.
    3. 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.
    4. Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and whiskey; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
    5. Divide blended mixture evenly among 6 ramekins. Cover with cling film and refrigerate until firm, about 6 hours.


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

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