Chicken liver pâté is a rich, elegant appetizer that’s perfect for a cocktail party or celebration meal.
This recipe from BLT Steak restaurant, in which the livers are cooked in duck fat and combined with a port reduction, is “truly decadent,” says goodhealthgourmet. Emeril Lagasse’s version is “relatively simple and very good,” thinks caiatransplant. She suggests adding jarred truffles for an extra touch of luxe.
bizkat recommends Jacques Pépin’s recipe, but uses only one stick of butter, which he thinks gives a liver-to-butter ratio that’s “just right.” nomadchowwoman likes this bourbon chicken liver pâté; she doubles the allspice and adds a bit more salt.
Most pâté recipes call for sautéing the livers before combining them with the other ingredients, but aggiecat prefers to poach them gently in dry white wine, to avoid overcooking. nomadchowwoman notes that, while most pâtés will only last a few days in the fridge, they can be frozen and later thawed with excellent results.
Discuss: favorite chicken liver pate recipes?