I unapologetically love liver — and yes, especially liver pâté. There’s just something deeply comforting and rich about it, especially when you treat it right.
Recently, I started skipping the frying step and gently boiling the chicken liver instead, and it’s been kind of a revelation. No splattering oil, no dry bits. Just smooth, silky liver that melts in your mouth.
This version is cozy, savory, and has just enough sweetness and brightness to keep things interesting.
Ingredients
For the pâté:
- 400g (about 14 oz) chicken livers, cleaned
- 1 medium carrot, peeled and chopped
- 1 apple (Granny Smith or any sweet-tart variety), cored and quartered
- 1 small red onion, halved
- 1 tablespoon ghee (or unsalted butter)
- 1 teaspoon salt (or to taste)
For serving:
- Thick slices of crusty sourdough or baguette
- Honey-glazed cherries or fresh cherries
- 1 teaspoon honey (optional)
Instructions
1. Cook the liver and vegetables:
Bring a pot of lightly salted water to a simmer.
Add the chicken livers, carrot, apple, and onion.
Gently boil for 10–12 minutes, until the liver is just cooked through and the veggies are soft.
Tip: Don’t overcook the liver — you want it tender, not dry.
2. Blend the pâté:
Drain the ingredients (reserve a few tablespoons of cooking liquid).
Place the liver, carrot, apple, and onion in a blender or food processor.
Add the ghee and salt.
Blend until completely smooth and creamy. Add a bit of reserved liquid if needed to loosen the texture.
3. Chill:
Transfer the pâté to a jar or container.
Refrigerate for at least 1 hour to let the flavors meld and the texture firm up.
To Serve:
Spread the chilled pâté onto toasted sourdough or your favorite bread.
Top with honey-glazed cherries or a few fresh ones and a light drizzle of honey if desired.
Optional: Finish with flaky salt or fresh thyme.
