Gordon Ramsay Chicken Liver Pâté Recipe

Introduction

This Gordon Ramsay Chicken Liver Pâté is a rich and silky appetizer that’s surprisingly easy to make at home. With simple ingredients and classic techniques, it delivers a gourmet flavor perfect for entertaining or a special treat.

Ingredients

• 1 lb chicken livers
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 shallots
• 2 garlic cloves
• 1 tsp fresh thyme leaves
• ¼ cup brandy or cognac
• ½ cup heavy cream
• ½ cup unsalted butter
• Salt and black pepper, to taste
• Optional: clarified butter

Instructions

1. Step 1: Trim off any green or tough bits from the chicken livers and pat them dry to ensure proper browning.
2. Step 2: Heat the unsalted butter and olive oil in a skillet over medium heat. Add chopped shallots and minced garlic, cooking for about 2 minutes until softened but not browned.
3. Step 3: Add the chicken livers and fresh thyme leaves to the skillet. Cook for 3–4 minutes on each side until the livers are nicely browned on the outside but still slightly pink inside. Season well with salt and black pepper.
4. Step 4: Pour the brandy or cognac into the pan to deglaze. Let it simmer for 1–2 minutes to reduce slightly, then remove from heat and allow to cool a bit.
5. Step 5: Transfer the liver mixture to a food processor. Add the remaining soft unsalted butter and heavy cream, then blend until the pâté is completely smooth and silky.
6. Step 6: Spoon the pâté into ramekins or a serving dish. If desired, top with a layer of clarified butter to seal and add richness. Chill in the refrigerator for at least 2 hours to allow it to set before serving.

Tips & Variations

• Use fresh chicken livers and remove all connective tissue for the smoothest texture.
• If you prefer a stronger flavor, add a splash of port wine instead of brandy.
• For an extra creamy pâté, increase the heavy cream slightly or add a touch of crème fraîche.
• Serve with toasted baguette slices or crisp crackers and a smear of fruit preserves for balance.

Storage

Store the chicken liver pâté in an airtight container in the refrigerator for up to 3 days. If topped with clarified butter, it will last a bit longer due to the protective layer. Reheat gently at room temperature or serve chilled as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken livers for this recipe?

Yes, you can use frozen chicken livers, but be sure to thaw them completely and pat them dry before cooking to prevent excess moisture and ensure proper browning.

Is it necessary to use brandy or cognac?

While the brandy or cognac adds depth and complexity, you can substitute it with another fortified wine or omit it entirely if you prefer a non-alcoholic version. Just be sure to add a bit of extra seasoning to compensate.

Gordon Ramsay Chicken Liver Pâté Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

Gordon Ramsay’s Chicken Liver Pâté is a rich and silky spread crafted from tender chicken livers sautéed with shallots, garlic, and thyme, deglazed with brandy, then blended with cream and butter for an indulgent appetizer or snack. This elegant French-inspired pâté is perfect for entertaining or a sophisticated addition to any charcuterie board.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Chicken Liver Pâté Ingredients

• 1 lb chicken livers
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ¼ cup brandy or cognac
• ½ cup heavy cream
• ½ cup unsalted butter, softened
• Salt and black pepper, to taste
• Optional: clarified butter for topping

Instructions

1. Clean the Livers: Trim off any green or tough bits from the chicken livers. Pat them dry with paper towels to ensure they brown properly during cooking.
2. Sauté Aromatics: In a skillet, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add the finely chopped shallots and minced garlic and cook for about 2 minutes until they become soft and fragrant without browning.
3. Cook the Livers: Add the cleaned chicken livers and 1 teaspoon fresh thyme leaves to the skillet. Cook the livers for 3 to 4 minutes per side until they are nicely browned on the outside but remain slightly pink inside. Season well with salt and black pepper.
4. Deglaze the Pan: Pour in ¼ cup brandy or cognac and simmer for 1 to 2 minutes to reduce the liquid and incorporate the pan flavors. Remove from heat and allow the mixture to cool slightly before processing.
5. Blend Until Smooth: Transfer the cooked liver mixture to a food processor. Add ½ cup softened unsalted butter and ½ cup heavy cream. Blend until the mixture is silky smooth and creamy.
6. Chill and Set: Spoon the pâté into ramekins or small containers. Optionally, pour a thin layer of clarified butter on top to seal. Chill the pâté in the refrigerator for at least 2 hours until fully set and firm.

Notes

• Ensure that the liver is not overcooked to keep the pâté smooth and tender.
• Using brandy or cognac enhances the flavor but can be substituted with dry white wine if preferred.
• Clarified butter topping helps preserve the pâté and adds a glossy finish.
• Serve chilled with crusty bread or crackers for best results.
• Can be stored covered in the refrigerator for up to 3 days.

Keywords: chicken liver pate, Gordon Ramsay pate, chicken liver recipe, elegant appetizer, French pate, creamy liver spread