Homemade Chicken Liver Pâté made without alcohol, a delicious cold starter to feed a crowd. It has a smooth, creamy texture, and it goes very well with any kind of bread, crackers, breadsticks and more. It's an excellent appetizer for parties and gatherings, especially at Christmas and New Year.
Chicken liver might not be something that a lot of people enjoy. But apart from the endless list of vitamins and minerals that it contains, it is actually really tasty if cooked properly.
Grilling would probably be the first choice though. I remember when I was little (and very fussy), that chicken liver was one of the very few foods I was actually happy to eat.
Mum used to grill it and serve it with polenta and sour cream. Now, that is a proper feast, trust me! And cooked in a nice tomato sauce, it's so delicious, I have the right recipe for you: Romanian Chicken Liver with Onions and Polenta.
My recipe of liver pate is a bit different from the store-bought chicken liver pâté, but that's because it has no additives, and all the nastiness. I don't even want to know what actually goes into those ones.
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Ingredients used
- fresh chicken livers - easily available in larger supermarkets or your local butcher's
- red onion - or yellow onion
- carrot - it balances well the livers
- full-fat cream cheese - richer and creamier than the lighter version
- butter - used to create a crust on top of the liver
- olive oil - for frying the onion
- ground pepper - to taste
- freshly-chopped parsley
Step-by-step photos and instructions
My recipe of quick chicken liver pâté is without alcohol. Most of the store-bought versions would most certainly have alcohol added.
- To make the pâté, start by rinsing the livers in cold water, pat them dry with a kitchen paper, then heat up a grill pan or an electric grill and grill the livers on both sides until done, it might take around 7-10 minutes depending on the heat.
- In another pan, add the oil, and fry the onions until golden
- Add the carrots and sautee them until tender, then add the cooked livers, cream cheese and pepper.
- Use a hand blender or any blender you have to blitz the livers until you get a smooth paste. Transfer the pâté to 2 ramekins, top with melted butter and leave to cool.
How long do you keep chicken liver pâté in the fridge?
Now, storing the pâté is very important. I wouldn't leave it in the fridge for more than two days, and I would advise to consume it within a day once the butter seal is removed.
Sealing it with butter helps keep it fresh, so that's one step not to be skipped. I usually transfer the pâté to ramekins and cover them with clingfilm and then refrigerate.
Even if you buy ready-made ones, I think it's still better to transfer them to a different dish and not leave them into the can/package it comes with after you open it.
An excellent Christmas starter
With the holiday season not too far away now, this chicken liver pâté is perfect for your Christmas and New Year Eve party together with a nice smoked salmon pâté, Kipper Pate or Smoked Mackerel Pâté. Or, for a vegetarian option, my Mushroom Pate
Best to make it the night before and refrigerate, so you can then enjoy it cold the day after. The butter will then have plenty of time settle, and the pâté will taste just right. I have never tried to freeze it, not quite sure if that would be ideal though, it's one of those dishes I would rather have while it's fresh.
I did not use any strong herbs, but thyme, bay leaves or nutmeg would be a good choice. You might want to add a clove or garlic too, but I decided to keep it simple, but tasty. So, will you give it a go?
If you’ve liked my QUICK CHICKEN LIVER PATE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Chicken Liver Pâté (No Alcohol)
Ingredients
- 350 g fresh chicken liver
- 1 onion
- 1 carrot
- 3 tablespoon full-fat cream cheese
- 4 tablespoon butter
- 2 tablespoon olive oil
- ¼ teaspoon ground pepper
Instructions
- Rinse the chicken livers with cold water, then gently pat dry with kitchen paper.
- Heat up a grilling pan or an electric grill and grill the livers on both sides for about 6-7 minutes or until cooked through.
- Heat up the olive oil, peel and chop the onion and fry it until golden.
- Add the peeled and chopped carrots to the pan.
- Sautee for about 3 minutes until soft, then add the chopped chicken livers and stir.
- Add the cream cheese and season with ground pepper.
- Use a hand blender to blend until smooth.
- Transfer the chicken liver pâté to two ramekins, melt the butter, then pour it over the pâté.
- Leave to cool, then cover with clingfilm and refrigerate until the butter is set.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Sealing it with butter helps keep it fresh, so that's one step not to be skipped. I usually transfer the pâté to ramekins and cover them with clingfilm and then refrigerate.
Nutrition
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nunu says
How do you grill the livers without butter?
Daniela Apostol says
There is no need for butter or oil to grill, it works very well without.
Of Goats and Greens says
Nice! I save up chicken livers until I have enough to make pate -- yours sounds like the next recipe I should try. Thanks for sharing at Fiesta Friday!
Daniela Anderson says
Thank you, glad you like it!
Ronit says
Looks delicious! I've made liver pate quite a few times, but never added carrots to it. Sounds very interesting! I'll try it next time. 🙂
Daniela Anderson says
Thank you!
Jay says
Looks delicious 🙂
Daniela Anderson says
Thanks!