Chicken liver pâté is a classic French dish, combining rich chicken livers with flavorful pantry staples for a silky, luxurious tasting spread. Serve it with crackers or a crusty baguette at your next party, or keep a ramekin in the fridge for indulgent anytime snacking.

Easy Chicken Liver Pâté Recipe

Chicken liver [pâté](https://www.masterclass.com/articles/learn-about-pate) is a rich, silky-smooth appetizer consisting of fresh chicken livers cooked in a garlicky [brandy](https://www.masterclass.com/articles/brandy-alcohol-guide)-infused butter sauce and puréed to a creamy, spreadable consistency. Known as pâté de fois de volaille in French, this classic appetizer is made with the chicken offal (organ meat), which is a popular ingredient in traditional French cooking. 

In comparison to a terrine, which features coarser chunks of meat, pâté is a more [mousse](https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse)-like spread with a delicately meaty flavor. Traditionally served on crostini, or as part of a [charcuterie board](https://www.masterclass.com/articles/charcuterie-board-guide) with slices of [crusty baguette](https://www.masterclass.com/articles/classic-french-baguette-recipe-learn-how-to-make-baguettes-at-home) or crackers, this deceptively fancy pâté is guaranteed to wow your guests at your next [wine](https://www.masterclass.com/articles/french-wine-grape-guide)-fueled dinner party.
These simple tips will help guide you through the organ-prepping process.

1. __Soak the livers__. Soaking the livers in milk prior to preparing the pâté will mellow out the intense flavor. Unless you prefer a stronger-tasting pâté, soak the livers in milk for one to two hours before draining and chopping for a milder and more refined flavor.
2. __Avoid a grainy pâté__. Overcooked livers are the most likely reason for a grainy pâté. For a smooth, silky texture make sure to cook the livers until just lightly browned before blending. For an extremely smooth pâté, you can go the extra mile by pushing the puréed mixture through a fine strainer after blending to remove any unwanted bits of texture. 
3. __Store the pâté properly__. If you’re not planning to eat your pâté immediately, it’s important to properly store the leftovers with a protective layer of fat. Top the pâté with two tablespoons of melted butter, lard, or [clarified butter](https://www.masterclass.com/articles/ghee-vs-clarified-butter-similarities-and-differences-between-ghee-and-butter)—which will firm up when chilled—and wrap the container in plastic wrap before placing it in the refrigerator. With the butter layer, the pâté will last at least one week in the refrigerator; without it, it’s best to consume the spread within one to two days.
Chicken liver pâté is a classic French dish, combining rich chicken livers with flavorful pantry staples for a silky, luxurious tasting spread. Serve it with crackers or a crusty baguette at your next party, or keep a ramekin in the fridge for indulgent anytime snacking.

Chicken liver <a href='https://www.masterclass.com/articles/learn-about-pate' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-pate","linkCopy":"pâté","category":null}'>pâté</a> is a rich, silky-smooth appetizer consisting of fresh chicken livers cooked in a garlicky <a href='https://www.masterclass.com/articles/brandy-alcohol-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/brandy-alcohol-guide","linkCopy":"brandy","category":null}'>brandy</a>-infused butter sauce and puréed to a creamy, spreadable consistency. Known as pâté de fois de volaille in French, this classic appetizer is made with the chicken offal (organ meat), which is a popular ingredient in traditional French cooking. In comparison to a terrine, which features coarser chunks of meat, pâté is a more <a href='https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse","linkCopy":"mousse","category":null}'>mousse</a>-like spread with a delicately meaty flavor. Traditionally served on crostini, or as part of a <a href='https://www.masterclass.com/articles/charcuterie-board-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/charcuterie-board-guide","linkCopy":"charcuterie board","category":null}'>charcuterie board</a> with slices of <a href='https://www.masterclass.com/articles/classic-french-baguette-recipe-learn-how-to-make-baguettes-at-home' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/classic-french-baguette-recipe-learn-how-to-make-baguettes-at-home","linkCopy":"crusty baguette","category":null}'>crusty baguette</a> or crackers, this deceptively fancy pâté is guaranteed to wow your guests at your next <a href='https://www.masterclass.com/articles/french-wine-grape-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/french-wine-grape-guide","linkCopy":"wine","category":null}'>wine</a>-fueled dinner party.

What Is Chicken Liver Pâté?

These simple tips will help guide you through the organ-prepping process.<ol class="mc-m-4"><li class="mc-my-4"> 1. Soak the livers. Soaking the livers in milk prior to preparing the pâté will mellow out the intense flavor. Unless you prefer a stronger-tasting pâté, soak the livers in milk for one to two hours before draining and chopping for a milder and more refined flavor. </li><li class="mc-my-4"> 2. Avoid a grainy pâté. Overcooked livers are the most likely reason for a grainy pâté. For a smooth, silky texture make sure to cook the livers until just lightly browned before blending. For an extremely smooth pâté, you can go the extra mile by pushing the puréed mixture through a fine strainer after blending to remove any unwanted bits of texture. </li><li class="mc-my-4"> 3. Store the pâté properly. If you’re not planning to eat your pâté immediately, it’s important to properly store the leftovers with a protective layer of fat. Top the pâté with two tablespoons of melted butter, lard, or <a href='https://www.masterclass.com/articles/ghee-vs-clarified-butter-similarities-and-differences-between-ghee-and-butter' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ghee-vs-clarified-butter-similarities-and-differences-between-ghee-and-butter","linkCopy":"clarified butter","category":null}'>clarified butter</a>—which will firm up when chilled—and wrap the container in plastic wrap before placing it in the refrigerator. With the butter layer, the pâté will last at least one week in the refrigerator; without it, it’s best to consume the spread within one to two days. </li></ol>

3 Tips for Making Chicken Liver Pâté

Chicken Liver Pâté Recipe

Chicken liver pâté is a classic French dish, combining rich chicken livers with flavorful pantry staples for a silky, luxurious tasting spread. Serve it with crackers or a crusty baguette at your next party, or keep a ramekin in the fridge for indulgent anytime snacking.

Chicken liver pâté is a classic French dish, combining rich chicken livers with flavorful pantry staples for a silky, luxurious tasting spread. Serve it with crackers or a crusty baguette at your next party, or keep a ramekin in the fridge for indulgent anytime snacking.
