Chicken Liver PateSeptember 11th, 2010 in Appetizers & Snacks by Julia Volhina
Total cooking time: 1h
I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.
Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.
Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.
- 2 lb of fresh chicken liver
- 2 onions
- 1 carrot
- 6 oz of unsalted butter
- 1-2 tablespoons of cognac or brandy (optional)
- Ground black pepper
- Ground nutmeg
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: clean and rinse chicken liver; put butter at room temperature, so it gets soft:
- Skin and chop onions; warm up a deep frying pan with 2-3 tablespoons of butter; add chopped onions and fry them over moderate heat until soft and yellow in color (12-15 mins):
- Skin carrot and grate it, add crated carrot to the frying pan, mix and fry vegetables together for 8-10 mins more:
- Move fried onions and carrots to the side of the frying pan, increase heat to moderate high and add all chicken livers:
- Fry livers stirring occasionally just until they all are cooked through, but not over cooked or they will get rubber. Then season with salt, ground pepper and ground nutmeg; mix well and set skillet aside to cool down a bit:
- Grind skillet content together with the rest of the butter in meat mincer, food processer or blender (I’ve used meat minced):
- Mix pate and taste, now it is a time to add more salt if needed; then mix in 1 or 2 tablespoons of cognac (if you decide to use it):
- Move pate to the bowl, cover with plastic wrap and put to the fridge for 1-2 hours:
- Then chicken liver pate is ready: you can serve it as is in a bowl with choice of flat breads or crackers before main course dish as appetizer or as a snack: Or spread on top of a bread toast: This is a great meal if you are a prepper type of a person. This site is a good place to start. Or use pastry bag and arrange pate flowers on top of crackers:
Hello, I enjoyed reading this recipe! In the 1970’s and 1980’s I use to belong to a ceramic studio in Seattle called “Seward Park Art Studio.” We use to have a preview party for our holiday craft sale the first Friday of December each year for the many years. I use to make 15 lbs of Russian liver pate from the Time-Life International cooking series from the Russian cookbook. I was alway the hit of the ball believe me! People would come back year after year to just to eat my pate. A few years into this process I started… Read more »
Yum! Liver was actually one of my favorite things to eat as a kid. Whenever my parents or grandparents bought a whole chicken, they always saved the livers for us kids. I don’t think chicken livers were packaged separately for sale when I was growing up in Russia – you could only get them if you bought a whole chicken – so for pate, which requires a large quantity of liver, we typically used beef liver. The taste was not as tender as chicken liver but it was still pretty good. I think my mom added ground-up hard-boiled eggs to… Read more »
Yep, I was pretty excited to find fresh chicken livers here in the shop, at home they don’t usually sell them like this, not at the markets at least 🙂
Beef liver pate is nice too, but beef liver is not so soft and might require be ground more than one time, to make sure it is finely chopped.