Chicken Liver Pâté with Cream
Tender, aromatic, melts in the mouth, very tasty! Chicken Liver Pâté with Cream is a recipe for the most delicious appetizer made from simple ingredients. It can be spread on toasted bread or used as a filling for savory profiteroles.
Updated : 30 September, 2025
Easy
About 20 min.
Ingredients
500 grams
Chicken liver
2
Onions
0.5
Carrot
200 milliliters
Cream
50 grams
Butter
2 tablespoon
Vegetable oil
to taste
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use fresh liver; if it’s frozen, thaw it in advance. The gentlest way is to transfer it from the freezer to the refrigerator’s lower shelf. Choose cream fat content to your taste - it will affect the richness of the dish. I chose 10%. Use natural quality butter without vegetable additives.
Step 2
Wash and peel the onion. Cut it into quarters of rings. Use a generous amount of onion here - it adds flavor to the otherwise neutral-tasting chicken liver. If you dislike onion, take just one.
Step 3
Use less carrot - half of one is enough, as excess sweetness is unnecessary. Wash and peel the carrot, grate it coarsely.
Step 4
Cut the liver into medium pieces, removing excess fat and bile residue carefully, as bile gives bitterness. I usually do not rinse chicken liver, trusting the producer. You can rinse under running water, then dry well with paper towels.
Step 5
Heat a skillet over medium heat. Pour in vegetable oil and add 20 g of butter - the mix prevents burning due to different smoking points. Add the onion, fry, stirring, until translucent (about 5 minutes).
Step 6
Add the carrot, reduce heat, cover the skillet, and simmer vegetables about 5 more minutes - nearly cooked vegetables make the pâté more tender.
Step 7
Add the liver to the skillet, return heat to medium, fry, stirring, until color changes (about 5 minutes). Liver is very delicate; the less it’s fried, the softer the pâté.
Step 8
Pour cream into the skillet, add salt, pepper, and nutmeg - which goes well with liver. Stir, reduce heat, cover, and simmer 8-10 minutes. Then turn off heat and let cool slightly.
Step 9
Transfer liver with sauce to a suitable container and blend with an immersion blender until smooth. You can also use a stationary blender or chopper. While blending, you may add the remaining 30 g of butter. Taste and adjust salt and spices if needed.
Step 10
I decided to pour melted butter on the finished pâté. Transfer to small jars. Melt butter by any convenient method and pour a little on top - this prolongs shelf life. Store pâté in the fridge - it will thicken and spread better.
Step 11
Serve pâté with pieces of bread fried in a skillet, or use it to fill profiteroles or tartlets. Enjoy your meal!