Chicken Liver Pâté (Spread)

Chicken liver pâté has deep roots in culinary history, with pâté itself (from the French “paste”) dating back to ancient Rome, where mixtures of meats and fats were baked into crusts. By the Middle Ages, pâtés were highly valued in France, particularly those made with liver for its richness.

While goose and duck liver became associated with foie gras, a luxury product of 17th-century France, chicken liver pâté developed as a more accessible and rustic alternative. In Jewish and Eastern European traditions, chopped chicken liver became a beloved family spread, while in other cuisines, smooth chicken liver pâté was refined into an elegant appetizer, often served with bread, wine, or chutney. Today, it continues to be enjoyed worldwide, bridging the gap between comforting homemade fare and sophisticated fine dining.

Servings: 8 Calories: 170 per serving

Total preparation time: 40 minutes.

Nutritional Facts

Chicken liver is primarily composed of protein, with minimal fat content. It is an excellent source of several essential nutrients.

Approximately 3.5-ounce (100g) serving provides:

Calories: 119

  •  Protein: 26
  • Fat: Around 4 g
  • Carbohydrates: less than 1 g.

Key vitamins and minerals include:

  • Vitamin A: Supports vision and immune function.
  •  Vitamin B12: Crucial for nerve function and red blood cell formation.
  • Folate: Important for DNA synthesis and repair.
  • Copper and Iron: Highly bioavailable, aiding in oxygen transport.

While chicken liver provides numerous health benefits due to its high nutrient density, excessive consumption can pose significant health risks.

Ingredients 

500 g chicken livers, cleaned

2 small onions, finely chopped

1  green apple (optional)

2 cloves garlic, minced

100 g butter (softened in room temperature)

Salt and pepper, dry herbs to taste

Fresh thyme (optional)

Instructions

1.    Rinse and trim the white connective tissue from the livers, pat dry.

2.    In a skillet, melt 50 grams of butter and cook onion until soft and translucent.

3.    Add chicken livers, apple  slices, season lightly with salt and pepper, and fry on medium heat about 3–4 minutes per side, just until browned but still slightly pink inside, scrape up browned bits.

4.    Add garlic and cook on low heat for another 5-7 minutes under lid.

5.    Remove from heat and chill.

6.    Transfer cooked livers to a food processor with the remaining butter. Blend until silky smooth. Taste and adjust seasoning.

7.    Spoon into ramekins, smooth the tops, cover with plastic wrap and refrigerate until set.

8.    Decorate with thyme and serve as an elegant nutritious appetizer with bread, toasts or crackers.

 Tips

Selecting

·      Choose livers that are firm, moist, and have a deep reddish-brown color.

·      Opt for organic or pasture-raised chicken livers, when possible, to ensure quality and ethical sourcing 

Storage

·      Store fresh chicken liver in the coldest part of the refrigerator and consume within 1-2 days.

·      Refrigerate raw chicken liver in a sealed container and use within 1–2 days. For longer storage, freeze livers in an airtight container or freezer bag for up to 3–4 months.

·      Thaw safely in the refrigerator or under cold running water, and never refreeze once thawed.

Safety note

In the United States, multiple outbreaks of food borne illness have recently been traced to chicken liver. The main pathogens involved were Campylobacter and Salmonella. Most outbreaks were linked to undercooked chicken liver dishes such as pâté, mousse, or spreads, often prepared in restaurants or catering settings (Brown & Mott, 2013).

Because harmful bacteria may be present both on the outer surface and within the tissue, eating chicken liver that is not thoroughly cooked poses a significant health risk. To ensure safety, chicken liver dishes should always reach an internal temperature of at least 165°F (74°C). Careful handling is also essential to avoid cross-contamination during storage and preparation.

Cleaning Surfaces

When working with raw chicken liver, clean all knives, boards, and counters right after use. Wash with hot, soapy water, then apply a food-safe sanitizer or a mild bleach solution (2 tablespoon white vinegar per gallon of water). Always wash hands for at least 20 seconds. Keep raw meat preparation separate from ready-to-eat foods, and replace or wash cloths and sponges often to reduce cross-contamination.