Chicken Liver Pâté (Creamy, Spreadable, Make-Ahead)

French

This creamy chicken liver pâté is ready in just 35 minutes. Lightly seared livers, sweet onion, thyme, cream, and butter blend into a smooth, spreadable texture.

Serve it as a starter or appetizer with warm toast, onion confit, or cranberry sauce.

Creamy chicken liver pâté recipe : Alcohol free

Silky, creamy and effortlessly spreadable, this chicken liver pâté is my go-to when I want something special without spending all evening in the kitchen.

It’s ready in about 35 minutes, then the fridge does the rest, chill it for a few hours (overnight is even better) so it firms up and the flavours deepen.

Serve it on warm toast as an easy starter, or spoon it onto little canapés and top with cranberry sauce, onion confit, mango chutney or fig chutney for a beautiful sweet-savoury contrast.

I first made it during Ramadan and didn’t even announce what it was; I just watched the toast vanish.

The secret is simple: cook the livers only until they change colour, then blend until perfectly smooth.

I also skip the brandy and use chicken stock instead, still rich and mellow, but family-friendly.

It keeps 4-5 days chilled. For parties, pour a thin layer of melted butter on top, or freeze portions.

Ingredients for chicken liver pâté

• 500 g chicken livers: fresh is best; trim away any tough membranes for a smoother pâté.
• 90 g butter, at room temperature: adds richness and that melt-in-the-mouth spreadability (soft, not melted).
• 1 onion, finely chopped: builds sweetness and depth once gently browned.
• 1 garlic clove, crushed: adds warmth, avoid burning it to keep it mild.
• 1 tbsp fresh thyme, chopped: balances the richness with a fresh, herby note.
• 1 chicken stock cube: boosts savoury flavour (it’s already salty, so taste before adding extra salt).
• 80 ml water: dissolves the stock cube and helps create enough liquid to blend smoothly.
• 60 ml crème fraîche (or full-fat cream): makes the texture extra velvety and round.
• Salt and black pepper: season gradually.

Step-by-step chicken liver pâté recipe (smooth, creamy, and spreadable)

• Melt the first half of the butter : In a large frying pan over medium heat, melt half the butter until it starts to foam.
• Build the flavour base : Add the finely chopped onion and crushed garlic. Cook on low heat, stirring often, until soft and lightly golden (don’t rush this, sweet onion = better pâté).
• Cook the livers briefly : Add the chicken livers (cut into pieces) and the thyme. Cook over medium heat, stirring, just until the livers change colour.
  Tip: don’t overcook, this keeps the pâté pale, tender, and not grainy.
• Add stock and simmer : Pour in the water, crumble in the stock cube, stir well, then simmer for 2 minutes on low heat. Take the pan off the heat.
• Blend until smooth : Tip everything (livers + all the cooking liquid) into a food processor or a jug for a stick blender. Blend until very smooth.
• Finish with butter and cream : Add the remaining butter (soft, room temperature) and the crème fraîche. Blend again until silky and glossy. Taste, then add salt only if needed and plenty of black pepper.
• Pot and level : Spoon into a cling-film-lined loaf tin or small glass jars, then smooth the surface.
• Optional protective top : Pour over a thin layer of melted butter to help protect the surface and keep it fresher-looking.
• Chill to set : Refrigerate for at least 4 hours (overnight is best) until firm, then serve with warm toast.

Don’t overcook the livers (most important tip) : Cook them only until they just change colour. Overcooking can make the pâté darker, drier, and slightly grainy.

Tips for a better chicken liver pâté

• Clean and dry the livers well: Rinse them quickly, then pat dry thoroughly with paper towels. Dry livers brown better and won’t “boil” in the pan, which improves both flavour and texture.
• Use shallots for a finer flavour: If you have them, swap the onion for 2 shallots. They’re sweeter and more delicate, perfect with liver.
• Garlic: fresh or paste both work: No fresh garlic? A small amount of garlic paste is absolutely fine. Add it near the end of cooking the onion/shallots so it stays mild.
• Aim for an ultra-smooth texture: Use a food processor (best) or a stick blender and blend long enough to get it really silky. For a “restaurant-style” finish, you can even pass it through a fine sieve.
• Melted butter on top: optional but helpful: Skip it if you prefer, but a thin butter layer protects the surface (less oxidation) and keeps it looking nicer.
• Chilling is essential: Refrigerate for at least 4 hours (overnight is even better). It firms up so it spreads easily, and the flavour develops.
• Fridge storage: Keep it covered (cling film pressed onto the surface or a sealed jar) and enjoy within 5 days to maintain that creamy texture.
• Freezing made easy: Freeze in an airtight container (or small portions). It keeps for about 3 months; thaw in the fridge to preserve the best texture.

Storage and freezing

• In the fridge (short term): Store the pâté well covered (cling film on the surface or an airtight jar) and eat it within 4-5 days for the freshest taste and smoothest texture.
• With or without a butter layer: A thin layer of melted butter helps prevent drying and oxidation. If you skip it, cover tightly and try not to open the container too often.
• Chill before serving: Let it set for at least 4 hours, ideally overnight, so it becomes properly spreadable and the flavours round out.
• Freezing (great for making ahead): The pâté freezes very well for up to 3 months. Portion it into small jars or ramekins, seal, and label with the date.
• Defrosting (to keep it creamy): Thaw overnight in the fridge, then give it a quick stir if needed before serving to bring back a smooth, silky finish.

FAQ: Common questions

– Can I make this with lamb liver? Yes, but the flavour will be stronger and the texture can feel a little more “rustic.” To soften it: gently brown the onion/shallots, avoid overcooking the liver (just until it changes colour), and add a touch more cream or butter if needed.

– Can I make it without cream? Yes. Replace the cream with:

• a bit more butter (very rich and melt-in-the-mouth), or
• a splash of stock (lighter, but less creamy), or
• cream cheese (thicker, mild, and smooth).
• Add gradually while blending until it reaches a spreadable consistency.

– Can I skip the melted butter layer on top? Absolutely, it’s optional. The butter mainly protects the surface from drying and oxidation. If you skip it, press cling film directly onto the pâté or store it in a tightly sealed jar.

How do I freeze it in portions? The easiest options:

• spoon into small jars or ramekins, or
• freeze in a mini loaf tin / ice cube tray for smaller portions, then transfer to a freezer bag once solid.
• Label and freeze for up to 3 months. Best thawing method: overnight in the fridge, then stir gently if needed to restore the creamy texture.

Other appetisers to try

• Foie Gras, Pear and Gingerbread Verrines
• Avocado deviled eggs
• Gingerbread toasts with foie gras