Chopped Chicken Liver Pate Appetizer
Indulge in the rich, velvety flavors of Chopped Chicken Liver Pâté, a classic appetizer that brings luxury to your table with minimal effort. This recipe combines sautéed chicken livers, sweet caramelized onions, and creamy hard-boiled eggs, blended to perfection with a touch of butter for a silky smooth texture. A splash of cognac or brandy introduces an optional gourmet twist, elevating the earthy, savory notes. Perfectly seasoned with garlic, sea salt, and black pepper, this pâté is chilled to let the flavors meld and served with crisp crackers or toasted bread for an irresistible spread. Ideal for holiday gatherings, elegant dinner parties, or casual entertaining, this make-ahead dish is easy to prepare yet impressively decadent. Garnish with fresh parsley for a pop of color, and let your guests savor this timeless treat. Keywords: chicken liver pâté, appetizer recipe, smooth pâté spread, holiday appetizers, sophisticated spreads.
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Recipe Information
Ingredients
- 450 grams Chicken livers
- 120 grams Unsalted butter
- 1 large Yellow onion
- 2 large Hard-boiled eggs
- 1 tablespoon Vegetable oil (or olive oil)
- 2 medium Garlic cloves
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cognac or brandy (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
- 1 serving Crackers or toasted bread
Instructions
Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim any excess fat or connective tissue.
Peel and dice the yellow onion and garlic cloves. Set them aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Push the onion and garlic to one side of the skillet and add the chicken livers. Cook the livers for about 3-4 minutes per side until browned but still slightly pink in the center. Avoid overcooking, as this can lead to a grainy texture.
If using, deglaze the skillet by pouring in the cognac or brandy. Let it cook for 1 minute to allow the alcohol to evaporate.
Transfer the cooked chicken livers, onions, and garlic to a food processor. Add the hard-boiled eggs, salt, and black pepper.
Cut the unsalted butter into small cubes and add it to the food processor. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
Transfer the pâté mixture to a serving dish or ramekin. Smooth the surface with a spatula and, if desired, garnish with fresh parsley.
Chill the pâté in the refrigerator for at least 2 hours to allow the flavors to meld and the texture to firm up.
Serve the pâté cold or at room temperature with crackers, toasted bread, or vegetable sticks.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 2094 mg | 698% | |
| Sodium | 7404 mg | 322% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 226 mg | 17% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
