Name: Chicken Liver Pâté (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: About 1 cup
Cuisine: French
Ingredients: 1 pound Chicken Livers; 1 medium Onion-chopped; 2 cloves Garlic-minced; 6 tablespoons Butter-unsalted; 1/4 cup Brandy; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper-ground; Pinch Nutmeg-ground

Recipe tier

A simple and flavorful chicken liver pâté, perfect for spreading on toast or crackers.

Total 1h

Serves About 1 cup

Steps 6

Ingredients 8

Soundtrack the cook

Dinner party · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken Livers
1 pound 450 g Chicken Livers
Aromatics
1 medium 150 g Onion-chopped
2 cloves 6 g Garlic-minced
Fat
6 tablespoons 85 g Butter-unsalted
Liquid
cup 60 mL Brandy
Seasoning
teaspoon 2.5 mL Salt
teaspoon 1.25 mL Black Pepper-ground
Pinch 0.5 g Nutmeg-ground

Equipment

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Instructions

🎙️ Cook with voice coach

Soak Chicken Livers in cold water for 30 minutes, then drain and pat dry.
Melt 2 tablespoons of Butter in a skillet over medium heat. Sauté Aromatics until softened, about 5-7 minutes.
Add Chicken Livers to the skillet and cook until browned on all sides, about 5-7 minutes. Do not overcrowd the pan; cook in batches if necessary.
Pour in Brandy and cook for 1 minute, allowing the alcohol to evaporate.
Transfer the mixture to a food processor. Add remaining Butter and Seasoning. Process until smooth and creamy.
Taste and adjust Seasoning as needed. Transfer to a ramekin or serving dish. Chill for at least 2 hours before serving.