How long does it take to make Chicken Liver Pâté?
Press into a pan lined with plastic wrap and chill: the pâté is ready after a few hours in the fridge, and better after a night.
3 hr 15 minTotal
15 minActive time
3 hrSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the oil in a wide pan over medium heat | 3 min |
| 2 | Add the onion and fry 5–8 minutes, stirring now and then | 6 min |
| 3 | Add the liver and fry' 4–5 minutes' over high heat, stirring | 4 min |
| 4 | Add the salt and black pepper, stir and remove from the heat | 1 min |
| 5 | Grind the hot liver and onion in a food processor with the butter into a smooth spread | — |
| 6 | Taste and adjust the seasoning | — |
| 7 | Press into a serving dish and chill at least 3 hours | 3 hr |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until browned outside and still pink inside
- until the pâté sets
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Blend while the liver and onion are still hot: the butter melts into them, and the pâté comes out smooth.
- In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
Common Mistakes
- Don't fry too long: liver cooked all the way through turns bitter and dry. Take it off while it's still pink inside, and the residual heat keeps cooking it.
More Ways
- Fry the livers briefly, until browned outside and still pink inside: overcooked liver turns bitter.
- About half a kilo of liver and 200 g butter or margarine: blend the hot liver and onion with the fat so it melts, into an almost smooth spread, and adjust the seasoning.
The full recipe: Chicken Liver Pâté →
Recipes with Chicken Liver Pâté
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