Gordon Ramsay Chicken Liver Pâté Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/gordon-ramsay-chicken-liver-pate-recipe/
