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Chicken Liver Paté

Yields20 Servings

 6 strips hickorywood smoked bacon
 2 large shallots
 2 tsp minced fresh rosemary
 0.90 lb chicken livers
 4 tbsp unsalted butter
 ½ cup heavy cream

Cook bacon until fat is rendered. Remove bacon from pan.


Saute shallots in bacon renderings until carmelized. Add minced rosemary and cook until fragrant--about 1 minute. Transfer all to blender or food processor.


Dry chicken liver on paper towels and season generously with salt and pepper. Melt 4 tbsp butter over medium high heat. Add chicken livers and cook about 2-3 minutes per side. Transfer all to blender or food processor.


Add 1/2 cup cream to chicken liver and shallot mixture. Process until smooth. Taste and add salt and pepper as desired. For sweeter paté add balsamic vinegar 1 tsp at a time, processing and tasting between additions. Transfer to serving containers. I use 4 ounce ball canning jars.

Nutrition Facts

Serving Size 1 Tablespoon

Servings 20