Chicken Liver Pate

Silky smooth and amazingly delicious, this chicken liver pate-mousse is addictive. Garnished with pistachio nuts and served with simple toasts, it is destined to become a hit at your next party.

Blog's Category: Chicken, Finger Food, Holidays, Hors D'oeuvre, International, My Staple Food, Ukrainian, Jewish

I've made a lot of different types of liver pate before - it is very popular dish in my native country, Ukraine. I think this recipe is the best of all. It uses chicken liver. Because of a fine texture of chicken liver, it is the best type of liver for pate IMHO. Try this recipe, if you like liver in general, I'm sure this recipe will become your favorite.  

Chicken Liver Pate-Mousse

• 1 lb chicken livers
• 1 stick + 2 tbsp + 1 tbsp unsalted butter, room temperature
• 1 onion, thinly sliced
• 1/2 cup dry Marsala wine (or other white dry white)
• salt and black pepper to taste
• 2 tbsp chopped parsley
• 2 tbsp thyme leaves
• 1/2 cup chicken stock (made of bouillon cubes is fine)
• 1 tbsp chopped pistachio nuts

- Cook onion in 2 tbsp butter in a large skillet on a medium hit until onion soft and translucent. Add chicken livers, salt and pepper and cook it for about 5 minutes, stirring occasionally. 

- Add Marsala to chicken livers. Cook for 2 minutes. 

- Add chicken broth, parsley and thyme to livers. Cook, turning livers, for about 5 more minutes until they cooked through. 

- Remove skillet from hit and let it cool down for about 10 minutes. 

- Transfer livers with all juices to kitchen processor and blend until smooth, for about  1 minute (it depends on your machine). Then add stick of soft butter, cut in pieces, while continue to blend, until it smooth and silky. Taste, add salt and pepper if needed.

- Transfer pate in a glass wide-mouth jar. Melt 1 tbsp butter in microwave and pour on top of pate to cover it completely. Sprinkle pistachios on top. Cover with lid. 

- Keep in a fridge. It can hold in a fridge for up to 10 days.

- Enjoy!


Notes:

- Sure you can substitute Marsala with other wine, but Marsala would be ideal, it has that great unique flavor.

- You can make your pate chunky by reserving couple pieces of cooked liver and adding them, chopped, into mousse after it's done, right before transferring it to a jar.



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IN PICTURES

I will post pictures from a cooking process after I will be cooking this pate next time ;)