Chicken Liver Paté (Video)
Jars fille with chicken liver pate

Do you know a secret about French cuisine? Butter, and more butter!!


  • 500 g chicken liver
  • a glass of milk
  • 50 g shallots or any other onion
  • 2 cloves of garlic
  • sprig of thyme
  • 1 bay leaf
  • 20g whiskey, cognac, port or brandy
  • 100g butter
  • salt
  • nutmeg
  • pepper mix – pink, black, white, Jamaican, as well as coriander


  1. Wash and trim livers. Cut into 2-3, so pieces are the roughly same size. This way they will be cooked evenly. Then soak livers in milk for a minimum of 30 min.
  2. Heat up some clarified butter in a pan, then sauté chopped shallots, and garlic for a few minutes. Add bay leaf, thyme and livers. Flambe carefully.
  3. Sauté livers for a few minutes on medium heat until they are still pink. Add more butter, salt and pepper.
  4. Blend all in a blender, adding more butter if desired. Pass through a fine sieve for an extra silky finish. Then portion into clean jars. Cover with some clarified butter. Enjoy!


  1. Use the freshest lives you can find in a market.
  2. When covering with clarified butter, place a bay leaf, string of thyme, spices etc.
  3. Watch out not to overcook livers. Remember, when blending, livers will continue cooking.
  4. Store pate in a fridge and use it within 3 days. I sometimes freeze it, when making too much.

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