Zurie'S Chicken Liver Paté Recipe

Name: Zurie'S Chicken Liver Paté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces butter; 4 ounces lean bacon, chopped; 1 onion, medium, chopped; 1 lb chicken liver; 2 teaspoons salt, more if using flaky sea salt (Do NOT under-salt!); 1 -2 teaspoon thyme, pref. fresh; 1 -2 teaspoon black pepper, coarse; 2 garlic cloves, chopped; 2 tablespoons sour cream (generous, please! or, 2 generous tablespoons creme fraiche); 2 2 tablespoons cognac or 2 tablespoons whiskey; 1/2 - 1 teaspoon ground nutmeg; 4 teaspoons fresh lemon juice or 4 teaspoons lime juice

Servings: persons

5 ounces butter
4 ounces lean bacon, chopped
1 onion, medium, chopped
1 lb chicken liver
2 teaspoons salt, more if using flaky sea salt (Do NOT under-salt!)
1 -2 teaspoon thyme, pref. fresh
1 -2 teaspoon black pepper, coarse
2 garlic cloves, chopped
2 tablespoons sour cream (generous, please! or, 2 generous tablespoons creme fraiche)
2 2 tablespoons cognac or 2 tablespoons whiskey
1/2 - 1 teaspoon ground nutmeg
4 teaspoons fresh lemon juice or 4 teaspoons lime juice

1
In a heavy-bottomed pot, melt the butter. Use a gentle heat.
2
Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.
3
Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.
4
Add salt, preferably a good seasoned sea salt.
5
Chuck the whole lot plus all juices and butter into a processor.
6
Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.
7
Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.
8
Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.
9
Will last at least a week, but always use a clean knife or spoon when spooning out pate. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the pate is not chilled.

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kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces butter, 4 ounces lean bacon, chopped, 1 onion, medium, chopped, 1 lb chicken liver, and more.

Yes, Zurie'S Chicken Liver Paté falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zurie'S Chicken Liver Paté

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions