Chicken Liver Pâté

Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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[@helenrennie]

Everyone keeps asking how long they'll keep. My guess is about a week as long as they are sealed with fat and 4 days after the seal is broken.

[@jonathansturm4163]

You’d need to make a lot more than this for the pâté to last a week near me! Absolutely my favourite recipe for the last 40 odd years...

[@dmitriykagan3883]

I will never know. A portion of this pate is gone within 2 days.

[@richiejohnson]

It freezes perfectly well. I love your channel. You're so Brookline!

[@Arcantropolo]

"Many wonderful things in life are bitter. Coffee, chocolate, arugula..." Love :(

[@martyheresniak5203]

I do pâté in the little jars, but in a completely different method based on a Danish recipe. (I don't like the flavor of fried liver.) I use equal parts liver, onion, fat, milk, and egg. Grease the jars or ramekins with a little extra fat (chicken, margarine, butter). Throw everything _raw_ into your blender. Add salt, white pepper, thyme, and 1T flour for each egg you used. Buzz it completely liquid. Rub through a strainer to remove any connective tissue and pour into the prepared dishes. Bake ramekins in a water bath at 325°F for 1-1½ hours (longer for larger dish). Seal little jars with canning lids and bands and process at 10# pressure for 90 minutes. I serve with minced onion and pickled red cabbage or pickled beets on baguette. The canned ones will keep up to a year, although I have some on my shelves "past date".

[@karmelicanke]

Fry livers for less than a minute, blend with eggs, butter and cream,shallots then pass through a fine sieve and bake in bain-marie and you have the lightest pink chicken liver mousse.

[@TheChardonette]

I did your duck confit for new year's eve (in fact my first confit attempt) and that was delicious! As delicious as confits I have in France. Thank you Helen! I think my next project will be Pelmeni :)

[@helenrennie]

glad your duck turned out well :)

[@hooknbullet]

I've eaten chicken livers just a little bit raw for sixty years and I've never been sick

[@MulberryLover]

This reminds me of a brandy sage chicken liver pate, an old family recipe from my Italian friend. Clean the liver, chop shallots, put a lot of butter with a bit of olive oil in a pan on the lowest heat, add the shallots, fresh sage leaves and the livers and cook on very low without seasoning for about 10-15 minutes. I usually cut one liver open to check on doneness and cook for longer if needed. once almost done, add salt, pepper and a generous splash of brandy. Dispose of the sage leaves and transfer the pan content into a blender, together with some more softened butter.Blend until smooth and transfer to jars. Seal the top with melted butter. We serve it on a toasted sourdough with gherkins on the side.

[@pgood33605]

I have always loved pate, and I researched lots and lots of recipes, but when I came across your video, I knew instantly I had struck gold. I followed your recipe with a few tweaks of my own and it came out fantastic and comparably, more delicious than any pate I've had in the past. You are a genius. I didn't have any duck fat so I took the time to make some clarified butter to cover it. My pate is in the frig as we speak, I cannot wait to it on crout. Thank you for sharing your gift and love for cooking.

[@notgonnaduit6315]

Shallots are quite expensive at my local grocer but just a few miles away is a Vietnamese market where they are priced like onions. When we go for specialty items we always get 2 or 3 lbs.

[@xtv007]

I don't know which is more divine, Miss Helen or this recipe. I can't wait to try and create this myself. I absolutely love chicken liver dishes. Thank you!

[@starlakelsey2782]

I wish I could give 10 thumbs up. You are just as divine as your dishes!! Thank you teacher!

[@WillGallagher1]

Loving these little jar videos! The "Tuscan" tuna one was great and I can't wait to try the others. Thank you, Helen! 😄

[@Handplottedblackhole]

Helen’s voice is very soft. Such a wonderful combination of informative and relaxing 😌

[@enoch9468]

This channel is so underrated

[@jelsner5077]

My recipe is similar to yours, with the addition of garlic, thyme, and a pinch of cinnamon, cloves and nutmeg. I make it for the holidays and look forward to it every year. This recipe seems appropriate for year-round, so thank you!

[@geniuspharmacist]

This is definitely one of my absolute favorite cooking channels on YT. You are amazing, Helen. Please keep up the excellent work.👍❤🌹💐

[@susanneanna2421]

The right doneness for my liver happens after 2-3 Gin Tonic :-)

[@EkaridonGaming]

preach 🙏

[@chidambaramramesh7638]

I used to detest liver before. Chanced on this recipe and now struggling to limit my liver intake in this form! Thanks so much for sharing this recipe 🙏

[@matiumat]

Por dios Helen, que buenas recetas tienes... Gracias!!!

[@s.m.s.m.630]

Oh Helen. This brings back memories of my childhood! Our grandma used to make really amazing chicken liver pâté! Absolutely amazing. We will certainly test this recipe, thank you! Kind regards

[@TV-el6uj]

Omg finally a real chef with in depth knowledge

[@shiplesp]

Wonderful! My favorite pate recipe uses apple brandy and rehydrated and patted-dry currants stirred in at the end. I also sometimes cook them in bacon fat. I love liver in all its forms and try to eat it once a week. I would love more recipes :) I love it when I can get pork, bison, and calves liver too.

[@redhousepress]

Chicken liver pate = super-food . Perfection. Thank you!

[@UsedBrain4U]

You didn't use any duck fat! I can't make mine without it. I love the idea of the extra shallots turned to jam before blending.

[@bamboopanda1626]

These are great in sandwiches too. We put these in our sandwiches in Vietnam.

[@josephdragan7734]

Cooking chicken livers to the proper degree sounds like a job for sous vide technique. Then quick saute for taste and color...and Bob's your uncle!

[@monitortop]

Wow. You've really outdone yourself on this one. I periodically make chicken liver as a treat for my two chows, but oddly, it's becoming a little hard to find in many grocery stores, and the stuff I can get is a mile away from Bell and Evans quality. (The dogs aren't that picky.) I could eat pate for breakfast, lunch, cocktail time, and dinner, and possibly as a bedtime snack. Wonderful video, wonderful recipe, great learning experience.

[@dmitryshoshin7500]

Как всегда, отличное видео с подробной информацией о нюансах, технике приготовления, возможных проблемах и путях их устранения. Хорошая работа! Мне нравиться, Спасибо!

[@yusefkhan1752]

I LOVE LITTLE JARS! They are perfect for tea parties.

[@nerywasserman]

I give this a 10..i stopped before the pate and served it with potatoes and peas I served it to a very picky eater and he was delighted..

[@anamascarenhas7702]

Thank you for this recipe. I made it following your instructions. I was very much appreciated. I used port wine instead of cognac. I will make this recipe many times, I am sure. Next time I think I will put in some green peppercorns, I like the contrast they bring and the flavour of the peppercorns in the paté. Thank you once more.

[@mallyndab]

Wow, that looks like something a chef in heaven would make for a dinner party for saints and angels.

[@ronsandahl274]

I make a chicken liver pate where I use 2 large yellow onions and caramelize them very slowly and use that to replace both the shallots as well as the chicken fat. It adds a sweetness, complexity and makes for the best pate I have ever had.

[@vivienmartin9661]

Great recipe thanks. Love liver pate especially the home made ones. I used Calvados as that is what I had and cut back on the cream when blending as that is the texture I wanted. Yum yum. I will be graded this Sunday by all my cousins. 😇

[@markbeck8384]

This was tremendously helpful. I love chicken liver pate, but don't make it very often. You have put me in the mood; and I will try all your advice. I really enjoy your lessons.

[@DonLaVange]

Can't wait to try this Helen! Looks so yummy, especially with those carmalized shallots.

[@OU812cheeto]

Wow, what a great video! Thank you for explaining the doneness and the texture, etc. I learned a LOT! I'm a bit nervous about making pate for the first time but you've made it a little less scary! Thank you, Helen! Update: I made this and it came out perfectly! I used avocado oil since it's much more healthy than seed oils and voila! Nice, creamy pate, of a perfect consistency!

[@ksterlings197]

What a wholesome lady and a great recipe (:

[@MrSockKing]

I made this for the second time today. I love this recipe.

[@Georgi.Lukanoff]

Accidentally, this is the healthiest thing Helen has cooked.

[@karenmullenax3832]

Hello!!!! I tried your roasted vegetable suggestions! Worked amazing! Thank you!

[@helenrennie]

that's awesome! enjoy your roasted veggies

[@michelleharkness7549]

Greetings: alleluia amen 🙏: in thanksgiving, we appreciate your presentation, Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Helen Rennie: again, we appreciate your presentation, Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Helen Rennie ; outstanding

[@yasminni485]

My grandmother used to make amazing liver pate. She always told me to only salt the livers right after they are cooked as the salt dries them out too much if added before cooking. I'll have to try your way and see if there is a difference. Love your videos, Thank you!

[@HickoryDickory86]

I definitely need to try this! I have tried different store-bought pates, and none have been appetizing. I am sure home-made pate is much better, and I didn't see anything in this video to suggest otherwise.

[@rachelblack9545]

I made this. It was the best pate I have made to date. Next time will add a bit more salt, but I am still learning to salt to taste.

[@99999me1]

Your teste in food is 💯 I have to try this during the holidays!

[@heyfunny3036]

Thank you Helen! I really appreciate watching your videos, you explain things so thoroughly.

[@Orpilorp]

Hi! Jane here. I love chicken and turkey liver paté! I have used butter and mayonnaise in my paté before, but the cream sounds wonderful.

[@plingploong]

I don't even like pate, but this looks absolutely delectable and makes me want to try making it.

[@jennofear6935]

Wow! Thanks so much for this, the most informative tutorial of all the many I've watched. Subscribed!

[@woundedsoldier1766]

Helen, you definitely deLIVERED

[@nilmalabanan]

I just made this Pàtè yesterday, and it turned out absolutely divine. I added cream cheese at the end which gave the pàtè a silky texture. I ended having 3 jars if delicious pàtè. Thank you so much for sharing such delicious recipes with easy techniques for everyone to enjoy making. My question is how long can I keep the jars inside the refrigerator?

[@helenrennie]

So glad you enjoyed it! This will easily last for 4-5 days.

[@SassafrassRoot]

This is so helpful. Love the pace and information, just perfect. Thank you!

[@jacquelineabdo1963]

Helen is the BEST…. I’m new to this channel and ‘m so delighted with all the recipes and perfect tutorial explanations. I want to go to Boston to participate in a live class ❤❤❤❤👌

[@Mykohori]

do you know......... this... was my first attempt to make Chicken Liver Pate, and let me tell you.............. I can't imagine how easy it is to make, and I wish I have known sooner. Thank you so much for this video Helen!

[@helenrennie]

So glad you made it. Glad it turned out well :)

[@zenaidavillagomez4825]

This recipe it looks way better Iam going to make some today thank u so much

[@colin101981]

That looks so good. Thank you Helen.

[@mallyndab]

I'm so thrilled I discovered your page!! I'm so excited to try these recipes. You're so calm and detailed. I learn so much. I want to be a gourmet chef in my kitchen haha.

[@leapingkitties]

Calvados is also delicious in pate. I would make it, but it would be gone in 5 minutes, lol, so good. Thank you for sharing.

[@LuigiNotaro]

I never had chicken liver... Now I MUST have it!!

[@nyanheinaung9837]

First time watching this channel. She reminds me of Carl Sagan, in a good way. LOL

[@lauriebennett6257]

I've never tried chicken liver pate but I love chicken livers so I'm sure I will like it. My Mom didn't like onions so we never cooked liver and onions. We always cooked about 1# diced bacon pieces and then cooked the chicken livers in the bacon fat. We served them with the bacon pieces on top. Oooo, there's nothing better with cold ketchup to dip them in!😋 It's making my mouth water just thinking about them! I wonder if you could incorporate the bacon flavor in the pate somehow? Maybe use bacon fat to cook the livers? Hmmm... 🤔

[@briangleason5597]

No onions. My condolences. 😂

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@hellacooook]

Thank you!

[@kathleenryan8545]

What a wonderful recipe and presentation! I will subscribe and look at your other videos! Thank you.

[@garnergc]

Like you read my mind, was talking about this yesterday

[@TheCrooksandCastle]

thank you Helen!

[@IvankaB]

Thank you! This seems delicious and I can't wait to try it! Love how detailed your explanations are.

[@raraavis7782]

You're the best. I do love 'Leberwurst' (liver sausage) and always wanted to try my hand at a liver pate.

[@drk321]

Always expert tutorials.

[@collinvickers2345]

Nice recipe. According to Bruno Albouze, the pink color can be retained by chilling the livers prior to blending.

[@jamrozikkuba]

I will definitely check that recipe. Looks amazing.

[@JustHereToHear]

Gonna try this today, glad i came across your channel

[@brooklynny9375]

Спасибо

[@wingsabre]

I’ve seen another version where they cooked everything but the liver, blend it all together then poached them in small mason jar with a layer of oil on top. This fully seals it and it becomes more shelf stable. However you lose some caramelization flavor. It’s good as a gift though as it’s really shelf stable.

[@lordiman112]

hey i've been drinking for 3 weeks straight i'm pretty sure my liver is done

[@welshboo1]

I will have a go at making this. Thank you Helen x

[@richiejohnson]

My favorite mix-ins are parsley, chives, chopped hardboiled egg, pistachios, mace, coriander. If it needs to be firmed up, a spoonful of panko works well.

[@elo5193]

How do you put them on? When you blend them or when the onions cook? Or do you mean served on top of the liver paté?

[@richiejohnson]

@@elo5193 I add them after the livers and onion are pureed. A little brandy is pretty nice, too. 💋🤌

[@nadyayork]

Спасибо из Новой Зеландии!

[@playmore6699]

I enjoy a dash of liver with my salt too!

[@GunnyArtG]

I might be willing to taste it if you made it. I’m not sure I can get over my aversion to liver in general.

[@saraatppkdotpt8140]

Thank you for sharing this recipe ☺️

[@annf.3593]

I love your voice! And recipes too!

[@parkerschellenberg3563]

Helen can you please show us confit trout, salmon, or tuna? I saw a masterchef uk episode where they literally had the thermapen in the fish, resting on the rim of the pot, the whole time as it came up to the perfect temperature. It seemed so peaceful.

[@tanyamiller6275]

Nice

[@andrewaway]

Looks fantastic. Thank you.

[@conradkappel9426]

Excellent video!

[@jimbo477]

I've made chicken liver pate' many times. You don't need butter or creme or booze. Or a fancy blender. I just use my mini food processor, although a mortar and pestle would work just fine too. I do add a hard boiled egg and saute'd onions. The booze is a nice addition, but not necessary. The trick is not to overcook the livers. They should still be a bit squashy. They will keep cooking out of the pan. They just shouldn't be bloody. If you are worried about solmenella, be sure to buy good quality organic livers and enjoy the pate' with some wine and good company.

[@gyorgybereg6916]

I make pate way more differently. I eat them whole with boiled potatoes or bread. I use the leftovers for pate. I feel like this kind, with a lot of onion, cream, it's the kind that I love with fruit. You can't get great pate here from the supermarket, only one store carries, and it is crazy expensive for one little tub. Guess what, they sell like crazy. It has cream in it to. But to buy it every week or month, no, my soul breaks. 😂 What I miss from you this recipe, how can I make it so it is smooth, but has some bits? Fry some ground pork, and add it after blending?

[@kennethtaywh]

Just tried it, it’s great. Can I ask how long might it last in the fridge?

[@TheArcSet]

Thanks for this.

[@Lancelot1992]

And with am little bit of filter, you can make a dark liver pate into a pinkish

[@inocenciotensygarcia1012]

Loved it. Thank you

[@mikabitar2945]

amazing video

[@vanb5264]

I independently arrived at the answer that the ratio of alliums to liver has to be tilted towards the alliums, for the bite of liver to be tastiest! Can confirm, Helen is right!

[@jagajak]

I sealed with fat from foie gras i seared last night.. Hoping it's great.

[@Dr.Nagyonfaj]

I make a chicken liver curry - and to remove some of the gamey metallic flavor, I soak the livers in some milk for a while. It makes a huge difference. I wonder if this could be done for the pate recipe to take away some of the bitterness you mentioned?

[@helenrennie]

Absolutely, you can certainly soak them in milk first. Though I actually love liver that taste like liver.

[@bamboopanda1626]

Is it healthier if you boiled them first and then quickly brown the pate?

[@PS-qf9fj]

Would this work with frozen chicken livers? I love pate but have never tried making it. I've been freezing my chicken livers thinking I could eventually use them for this (everything I buy a whole chicken to roast) - would that work or will the freezing have altered the texture...? Thank you!

[@janespright]

Hi! What is the complete little jar series? Couldn't find other than rillettes. Thank you

[@jernejbarboric6349]

Hey, thank you for another great recipe! Do you think it would be ok to brown the liver and then put them in a sous vide to reach the right temperature?

[@helenrennie]

sure, you could, but it's really not worth the trouble in a pureed dish. Just cook them to whatever temp you are comfortable with. if you want them to be 160F, that's fine :)

[@ned711]

Help please! I don't have any cream. Can I use whole milk instead? If so, how much?