Chicken liver pate recipe according to Gordon Ramsay
Chicken liver pâté is a luxurious and time-honored French delicacy that balances richness with elegance. This version, inspired by the renowned chef Gordon Ramsay, combines velvety chicken livers with fragrant aromatics, creamy butter, and a splash of brandy to create a silky-smooth spread. Popular across Europe, especially in France and the UK, pâté is commonly found at wine tastings, holiday feasts, and upscale dinner parties.
What sets this pâté apart is its refined texture and deep, savory flavor. While pâté might sound intimidating to prepare, it's surprisingly simple with a few chef-worthy tips and techniques. Chicken liver is an affordable ingredient rich in iron and vitamins, making it not only a flavorful choice but a nutritious one as well. Traditionally served chilled and paired with toasted baguette slices or crisp crackers, this creamy spread is an impressive appetizer or snack that's sure to delight guests.
Whether you're hosting a party or looking for a make-ahead treat, this chicken liver pâté brings gourmet flair with minimal fuss. Plus, it stores well, making it perfect for planning ahead. With a few key tips and the right blend of ingredients, you can recreate a restaurant-quality appetizer right in your own kitchen.
Possible ingredient alternatives
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- Chicken livers: Duck or turkey livers can be used for a slightly different flavor and richer texture.
- Whole milk (for soaking): Use buttermilk or a mix of milk and cream for extra richness.
- Unsalted butter: Substitute with ghee or duck fat for a deeper savory flavor.
- Shallots: Use red or yellow onions as a substitute.
- Cognac or brandy: Substitute with dry sherry, Madeira, or even whiskey for a unique twist.
- Fresh thyme: Dried thyme or a pinch of herbes de Provence can be used instead.
- Bay leaves: If unavailable, try using a small amount of ground allspice or omit entirely.
Best cooking tips for the recipe
- Always soak the livers in milk or buttermilk to mellow their flavor.
- Do not overcook the livers – they should remain slightly pink inside for a smooth pâté.
- Use a high-powered blender or food processor to achieve a mousse-like texture.
- Strain the blended pâté through a fine mesh sieve for ultra-smooth consistency.
- Cover the pâté with a layer of melted butter before refrigerating to extend its shelf life.
- Season generously, but taste the blend before final chilling to adjust flavors precisely.
Calories
- Total calories (entire recipe): approximately 1,650 kcal
- Calories per portion (1 of 8 servings): approximately 206 kcal
Ingredients
- Chicken livers (cleaned and trimmed): ½ pound (226.8 grams)
- Whole milk (optional, for soaking): 1 cup (237 ml)
- Unsalted butter: ½ cup (113.4 grams), divided
- Shallot or small onion (minced): 1 piece
- Garlic (minced): 1 clove
- Cognac or brandy: 4 teaspoons (20 ml)
- Bay leaves: 2
- Fresh thyme leaves (chopped): ½ teaspoon (2.5 ml)
- Kosher salt: to taste
- Black pepper: to taste
- Baguette slices (to serve, optional)
- 1. Begin by carefully trimming the chicken livers, removing any visible fat, sinew, or greenish spots. This ensures a clean, non-bitter flavor.
- 2. If opting to soak the livers, place them in a bowl and pour in the whole milk. Let them sit in the refrigerator for about 1 hour. This helps tone down any metallic or gamey notes. After soaking, drain and gently pat the livers dry with a paper towel.
- 3. Set a sauté pan over medium heat and melt half of the butter (¼ cup or about 56 grams).
- 4. Once the butter has melted and begun to bubble slightly, stir in the minced shallot. Allow it to soften for about 2–3 minutes, stirring occasionally to avoid browning.
- 5. Add the minced garlic to the pan and sauté just until fragrant, about 30 seconds to 1 minute.
- 6. Raise the heat slightly and add the chicken livers to the pan. Let them sear undisturbed for 1 minute, then stir gently and cook for another minute until just browned on the outside but still pink in the center.
- 7. Pour in the Cognac or brandy, then drop in the bay leaves. Stir gently and allow the alcohol to reduce. Simmer for 2–3 minutes until most of the liquid has evaporated and the sauce has thickened slightly.
- 8. Discard the bay leaves and transfer the entire contents of the pan into a food processor or high-speed blender.
- 9. Add the chopped fresh thyme, season generously with salt and pepper, and drop in the remaining butter. Blend the mixture until it becomes completely smooth, pausing to scrape down the sides of the bowl with a spatula as needed.
- 10. For an ultra-fine texture, press the blended pâté through a fine mesh strainer using the back of a spoon or spatula. This extra step creates a luxurious, silky finish.
- 11. Spoon the finished pâté into ramekins or small serving dishes. Smooth the tops with a spatula and press a piece of plastic wrap directly onto the surface to prevent air exposure.
- 12. Refrigerate the ramekins for at least 1 hour or until the pâté is firm and fully chilled.
- 13. For longer storage, pour a thin layer of melted butter over the surface of the pâté before chilling. This forms a protective seal and helps preserve flavor.
- 14. Serve chilled with slices of crusty baguette, crostini, or crackers. Enjoy your homemade gourmet spread!
Recipe Directions
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