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Home Baking Recipes

Chicken Liver Paté

by Elana
January 14, 2021
in Baking Recipes, Holiday Favorites, Side Dishes
482 15
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Chicken Liver Paté

We all hope you and your family had a fantastic Thanksgiving. Between Aunt Emily’s malfunctioning hearing aid and The Box’s over-portioned servings of pie…it was quite a day! The above photo is hands-down one of my favorite Thanksgiving recipes. It’s a chicken liver paté. Words cannot describe how much I love this. If you’re not a fan of chicken liver, this is not the appetizer for you. But if you’re looking for something unique with a beautiful presentation, give this one a try. The Iaciofano’s have been making it for years.

Chicken Liver Paté
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Chicken Liver Paté

Chicken Liver Paté

  • Author: Elana
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 8–10 as an appetizer 1x
  • Category: Holiday Recipes
  • Method: Baking and Sautéing
  • Cuisine: American
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Description

If you’re looking for a unique appetizer with a beautiful presentation, give this recipe for Chicken Liver Paté a try. The Iaciofano’s have been making it for years.


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Ingredients

For the Crust:

  • 2 ½ cups of flour
  • 8 ounces of cream cheese
  • 8 ounces of unsalted butter
  • ¼ c sour cream or heavy cream
  • 1 ¼ t salt

For the Paté:

  • ¾ pound of chicken livers cut into chunks
  • 1/3 c madiera wine
  • 5 T butter
  • 2 slices of bacon drained and chopped
  • 3 cloves of garlic crushed
  • 2 large shallots minced
  • 2 T cognac
  • ¾ pound smoked ham ground
  • ¾ pound ground pork
  • 2 t. thyme
  • 1 t dried basil
  • 1 cup fresh parsley minced
  • 2 large eggs beaten
  • 2 T heavy cream
  • salt and pepper
  • 1 egg beaten with 1 Tbsp milk for glaze

Instructions

To Make the Crust:

  1. Combine cream cheese and butter and add sour cream and salt and pulse then add the flour.
  2. Wrap in plastic and refrigerate 30 minutes.
  3. So easy, even The Box can do it!

To Make the Pate:

  1. Soak chicken liver pieces in madiera wine for 30 minutes.  Drain. Melt butter in fry pan and add liver pieces, bacon, garlic and shallots and cook until livers are cooked but still pink.
  2. Warm the cognac and add to livers.
  3. Add ground ham, pork, thyme and basil. Mix and cook over medium heat stirring frequently. About 5 minutes.
  4. Remove from heat and add parsley, eggs and cream. Add salt and pepper to taste and set aside to cool.
  5. Roll out 1/3 of the dough into a rectangle about 1/8 in thick. Trim edges so they are even.
  6. Spread one third of the pate on one half of the pastry leaving 1” border.
  7. Fold over and press edges with a fork and brush with egg/milk glaze. Repeat.
  8. Bake in preheated 400°F degree oven on a lightly buttered baking sheet for 25 minutes.

Notes

You can freeze these for up to 3 weeks.  Do not defrost before baking but add 10 minutes to the baking time.

Keywords: chicken liver, chicken liver paté, paté, paté appetizer, chicken liver paté recipe

Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

Tags: chicken liverchicken liver patepate
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My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
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