In fact, this is one of those instances where you pity the fool who refuses to eat something because it doesn’t look appetizing. And then you’re secretly happy because that means there’s more for you. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time.
How to Cook Chicken Livers
You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter. It’s best served chilled, and because of its richness, a little goes a long way. Freezer: Tightly wrap leftover pâté in plastic wrap and then place it in a layer of foil, a freezer- safe zipper bag, or an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw the pâté overnight in the refrigerator.
Party Appetizers to Serve with Chicken Liver Pâté
Asparagus and Ricotta Bruschetta Easiest Ever Garlic Bread Caramelized Onion Tart with Gorgonzola and Brie Gouda and Bacon Stuffed Mushrooms Mediterranean Mezze Platter
The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it. Serve spread on crackers or baguette slices.
