Chicken Liver Pâté

Photo: Jody Horton; Styling: Heather Chadduck Hillegas  

Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.

Yield: Makes 1 1/2 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes
Total: 6 Hours, 45 Minutes


Ingredients

  • 1 pound chicken livers, trimmed
  • 2 cups milk
  • 4 bacon slices
  • 2 garlic cloves, coarsely chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
  • 2 tablespoons butter, melted
  • 5 tablespoons bourbon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter, softened

Preparation

  1. 1. Rinse livers, and pat dry with paper towels. Place livers in a large bowl, and add 1 cup milk; cover and chill 1 hour. Drain livers, and return to bowl. Add remaining 1 cup milk; cover and chill 1 hour. Drain livers, and pat dry with paper towels.
  2. 2. Cook bacon in a large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels, reserving drippings in skillet. Finely chop bacon.
  3. 3. Cook livers, in batches, in hot drippings over medium heat 2 minutes on each side or until golden brown and done. Remove livers with a slotted spoon, and drain on paper towels. Discard drippings, and wipe skillet clean.
  4. 4. Sauté garlic, jalapeño, and next 2 ingredients in melted butter in skillet over medium-high heat 1 to 2 minutes or until fragrant. Stir in bourbon, salt, and pepper; simmer 1 minute. Remove from heat, and cool 10 minutes.
  5. 5. Process livers, bacon, and garlic mixture in a food processor 60 to 90 seconds or until smooth. Add softened butter, and process 10 seconds or until blended. Transfer to a bowl; cover and chill 4 hours.
  6. Note: Chopped, cooked bacon may be omitted from the pâté and used as a topping instead, if desired.
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