Chicken Pate Makes an Offal gift

This delicious spread keeps for up to two weeks under the butter seal, so it makes a great gift – if you like giving organ meats as gifts 😉

You will need:

Chicken livers – about 20 oz
1 stick of unsalted butter, divided into 1/3rds
2 shallots, minced
2 garlic cloves, minced
a pinch of dried thyme leaves
1 tsp coarse black pepper
A pinch of kosher salt
1 cup red wine (a nice cabernet or even port work great here – but remember, if you wouldn’t drink it, don’t cook with it!)


1. Clean the livers from a small slivers of fat connected to them;
2. Heat 1/3 butter in a heavy-bottomed pan on a medium heat;
3. Add shallots and garlic, let them simmer until shallots are almost translucent;
4. Add the livers and cook them, stirring often, on a medium heat, until they’re still pink inside;
5. Add ½ cup of wine, thyme and pepper and simmer for another 5-7 minutes;
6. Take the livers out of the pan, add 1/3 butter in the pan and deglaze the pan with the ½ of red wine;
7. Once the livers cool, blend them well in a food processer;
8. Add the butter and wine mixture to the livers, mix well
9. Clarify the last 1/3 of butter, letting the white milk solids settle on the bottom of the pan
10. Pack the pate into a ramekin or a glass, decorate with a some bay leaf or black peppercorns, pour the clarified butter on top of the pate and put it in the fridge.

You’re done! Your pate will keep for up to two weeks in the fridge under the butter seal, and one week once the seal is broken. Enjoy with thinly sliced baguette or dark rye slices!


One response to “Chicken Pate Makes an Offal gift

  1. Pingback: Items of Interest from around the ‘net: EXTENDED VERSION | Nose To Tail At Home

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