Food Recipes Appetizers Chicken Appetizers Chicken Liver Pâté 5.0 (5,222) 71 Reviews Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on October 6, 2023 Rate PRINT Share Active Time: 25 mins Total Time: 35 mins Yield: 6 to 8 servings Jacques Pépin's recipe for chicken liver pâté is classic and elegant. Best of all, it comes together in just minutes. Chicken livers are widely available at butcher shops and at the meat counter of most grocery stores. If you have the opportunity to request when you shop, opt for paler chicken livers; they tend to have a mellower, richer flavor than the deep red ones. How to make chicken liver pâté is simple: The chicken livers are briefly simmered in water with aromatics before they're strained and blended with butter in a food processor. If you're making this for a Passover Seder or want to prepare it dairy-free for other reasons, swap in margarine for the butter. Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first. Zinfandel pairs well with pâtés, mousses, and terrines. Ingredients 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves 1/2 teaspoon kosher salt, plus more to season 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground black pepper Toasted baguette slices, for serving Directions Diana Chistruga Gather the ingredients. Diana Chistruga In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes. Diana Chistruga Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed. Diana Chistruga With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Diana Chistruga Add the Cognac, season with salt and pepper, and process until completely smooth. Diana Chistruga Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Diana Chistruga Serve chilled. Originally appeared: March 2007 Rate It Print