Chicken Liver Pâté

Serve up a delicious French spread with this surprisingly simple chicken liver pâté recipe. Spread pâté into a ramekin and serve with melba rounds for the perfect hors d’oeuvres.

Prep

1

Hour

Cooking

15

Minutes

Servings

12

 

Calories

190

Per Serving

Protein

8g

 

Ingredients

  • 1 pound Sanderson Farms® Chicken Livers
  • 1 cup milk
  • 8 tablespoons unsalted butter, divided
  • 1/3 cup minced shallots
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1¼ teaspoons dried thyme
  • 1 teaspoon anchovy paste
  • 3 tablespoons dry sherry
  • 1/4 teaspoon ground black pepper
  • pinch of ground red pepper
  • 1/3 cup heavy whipping cream
  • 24 melba rounds

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Trim fat from the chicken livers and soak livers in milk for one hour. Rinse livers with water and pat dry.
  2. Heat 4 tablespoons of butter in a 12-inch skillet over medium heat. Let the butter brown for about 3 minutes.
  3. Add shallots and sauté for 1 minute. Add livers, leaving space around them for even cooking. Add salt. Turn heat to medium-high and cook 2 minutes on each side.
  4. After livers have cooked, add garlic, thyme and anchovy paste. Cook for 1 minute.
  5. Add sherry. Cook 2 minutes. Turn heat off and allow to cool.
  6. Add liver mixture into a food processor. Add black pepper, red pepper, whipping cream and the remaining 4 tablespoons of butter. Pulse to combine.
  7. Spread pâté into a 12-ounce bowl or ramekin, cover and refrigerate for one hour.
  8. Serve with melba rounds.

Nutrition Facts

Calories190
Fat15g
Saturated Fat9g
Sodium170mg
Carbohydrate7g
Sugars1g
Protein8g

Chicken. A great source of protein.

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