I absolutely love chicken liver pâté, and today I'm sharing my all-time favorite version — the most delicious pâté I've ever made! It turned out incredibly tender, very "creamy," buttery, with a texture that just melts in your mouth. To get such an outstanding result, you'll need to put in a little more effort than usual, but it's absolutely worth it. The secret to this pâté is that it needs to be pushed through a sieve, and whipped heavy cream is folded in at the end. The result will be impressive, I guarantee it!
Ingredients:
- 700 g chicken liver
- 200 g onion
- 200 g heavy cream (33-35%)
- 150 g butter
- 50-100 g milk or any heavy cream
- 1-2 tbsp cognac (optional)
- salt, pepper
How to cook chicken liver pâté with whipped heavy cream
Heat about one-third of the butter in a skillet, add the chicken liver, and cook on all sides until done. If your pan is small, it's better to cook the liver in batches so it doesn't release too much liquid. Alternatively, cook it all at once, but toward the end drain off the liquid (into the container you'll use for blending) and then cook the liver until lightly browned. Season with salt and a generous amount of pepper.
Transfer the chicken liver to a blending container, add more butter to the skillet, and sauté the finely chopped onion until lightly golden.
Add the remaining softened butter, pour in about 50-100 g of milk or light heavy cream, and add cognac for flavor, if desired. Blend thoroughly with an immersion blender (you can also use a food processor, or run it through a meat grinder twice).
Push the blended mixture through a fine-mesh colander using a large sturdy spoon. This is the most labor-intensive step in the recipe, but it's exactly what will remove any sinew, membranes, and unblended pieces, giving your pâté a wonderfully smooth texture. Push the mixture through while it's still hot — it's much easier that way. Add a little more heavy cream or milk if needed.
The chicken liver pâté is ready. I personally prefer it chilled from the refrigerator, but you can enjoy it right away as well.
When the pâté hasn't been chilled yet, it's very soft — almost like a cream — so I served it beautifully piped onto cucumber slices. I topped it with cubed cheese and parsley. I transferred the rest of the pâté to a tightly sealed container and chilled it well in the refrigerator. Once chilled, the pâté firms up nicely and holds its shape beautifully — it's absolutely wonderful spread on a buttered slice of bread, and I could honestly eat it straight from the spoon and have a very hard time stopping! This creamy chicken liver pâté turns out incredibly delicious and tender!
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