Chicken liver pâté is a traditional Chilean preparation known for its intense flavor and creamy texture. Its artisanal elaboration highlights natural ingredients and culinary techniques that guarantee a tasty and nutritious product.
Contents
How to Make Chicken Liver Pâté?
First, carefully cook the livers until tender, then blend them with spices, butter, and seasonings until you achieve a smooth mixture, perfect for spreading on bread or toast.
Nutritional Information
Each serving of chicken liver pâté contains approximately 320 kcal, 18 g of protein, 26 g of total fat (9 g of saturated fat), 80 mg of cholesterol, 3 g of carbohydrates, 0.5 g of sugars, and 450 mg of sodium.
Homemade Chicken Liver Pâté Recipe
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6
Ingredients
- 500 g chicken livers
- 100 ml heavy cream
- 100 g unsalted butter
- 2 garlic cloves
- 2 tbsp white wine
- 1 medium onion
- 1 tsp black pepper
- 1 tsp fine salt
- 1 tbsp vegetable oil
- ½ tsp nutmeg
Preparation Steps
- Clean the chicken livers thoroughly, removing any fat, nerves, or impurities. Cook them in salted water, bringing to a boil and simmering over medium heat for 50–60 minutes until very tender. Drain and reserve some of the cooking broth.
- In a medium skillet, heat the vegetable oil and sauté the chopped onion and garlic until translucent and fragrant, about 5 minutes. Process the cooked livers in a food processor until you obtain a smooth paste.
- Add the butter and cream to the processor along with the livers, sautéed onion and garlic, salt, black pepper, and nutmeg. Blend until creamy and homogeneous. Incorporate the white wine and blend again.
- Adjust the texture by adding a little of the reserved broth if the mixture is too thick. Refrigerate the pâté in an airtight container for at least 2 hours before serving so the flavors meld and the pâté sets properly.
Additional Tips
- For a silkier texture and cleaner flavor, you can use clarified butter instead of regular butter. This has a higher smoke point and prevents the pâté from developing a reheated fat taste during storage.
- If you want to keep the pâté for more than 5 days, you can store it in airtight glass jars and pasteurize them in a hot water bath for 15 minutes. This way, it can be refrigerated for up to 2 weeks without altering flavor or texture.
Common Mistakes to Avoid
One of the most frequent mistakes is undercooking the livers, which results in a grainy texture. Also, avoid adding too much salt at the beginning, since flavors become more concentrated after cooling.
Can You Freeze Chicken Liver Pâté?
Yes, you can freeze it in small, well-sealed portions for up to 2 months. To thaw, place it in the refrigerator 12 hours before serving and re-blend if necessary to restore texture.
Recommended Wine Pairing
A dry white wine such as Sauvignon Blanc or unoaked Chardonnay is ideal. You can also opt for a sweet wine like a Late Harvest if you want a more pronounced contrast.
Origin of Chicken Liver Pâté
Similar to other European preparations that use giblets and offal to make sausages and pâtés, this recipe became popular in Chilean homes and eateries for its bold flavor and its role as a companion at parties and family gatherings.
Did You Know?
Chicken livers are considered a delicacy in many cultures, and despite being offal, they are highly nutritious and deliver a prized flavor when prepared properly.
