Jacques Pepin’s Chicken Liver Pate

It has been a while since I indulged in this decadent treat. Made from chicken livers and butter it is rich, smooth and soooooo delicious.

Decorated with chives and tomato skin

Served with homemade French Baguette

  Print Recipe

Chicken Liver Pate

This is my favourite Chicken Liver Pate. It is from one of Jacques Pepin’s cookbooks. “Everyday cooking With Jacques Pepin”
 I usually pour This into two or three small Ramekins and decorate with aspic.

1 pound of chicken livers
2/3 cup thinly sliced onions
1 clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 teaspoon thyme leaves
1 cup chicken broth
2 teaspoons of salt
1-1/2 cups (3 sticks) butter,
Freshly ground pepper
2 teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
A piece of tomato skin and the green
From a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1
teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare
simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit
for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of
a food processor with metal blade. (Reserve and strain the liquid to
make the aspic) Start processing the liver, adding the butter piece by
piece. Finally , add the second teaspoon salt, the pepper, and Cognac
and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat,
let it cool in the refrigerator for about 1 hour to harden the butter,
and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.

To make the Aspic:
Combine the strained cup of liquid from the liver and the gelatin in a
saucepan.  Stir gently over heat until mixture almost comes to a boil
and the gelatin is completely melted.  Place the saucepan on ice, and
stir until the liquid becomes very syrupy.  At this stage the aspic is
shiny and glistening, and about to set.  This is the right moment to
use it.  If it becomes too hard, remelt it and start again.

Take the pate out of the refrigerator, and pour and spread 3 to 4
tablespoons of aspic on top.  The layer of aspic should be approximately
1/4 inch thick.  The aspic sets the decor, prevents it from drying out,
and gives the effect of a beautiful stained-glass window.  To serve,
scoop out about a teaspoonful of pate and place it on each plate with a
bit of aspic and some Melba toast.

The mixture can also be prepared in small souffle molds of about 1/2
cup capacity, each one decorated differently.

17 Comments Add yours

  1. I love making pâtés..and yours is the prettiest I have seen:) I wish I had chicken livers in the fridge on this Canada Day.I would make it:) Thanks Ann!You know it's the adornment that caught my eye..and I love Jacques Pépin

  2. Linda says:

    That looks delish Ann!Lovely!L~xo

  3. Jo says:

    WOW… this looks unbelievable!!

  4. Robin says:

    Now I may have an idea of what to do with the lamb's liver I defrosted the other day. We bought a whole lamb in the fall and when they asked if I anted the organs I said yes, thinking I paid for them. I decided it was time to deal with them and put them in the fridge to defrost. I am making sausage with the tongue and heart, I think.Maybe pate or terrine with the liver. Wish me luck.-Robin

  5. Katy ~ says:

    Sorry to be behind in posting on your beautiful blog and delicious recipes ~ crazy work hours!This looks so good to me! Some crackers and some wine…. oooh perfect at the end of a wretched week or a party or anytime!

  6. Anonymous says:

    \”Decorated\” is not the right word. It does not give justice to the art.

  7. a quiet life says:

    hi ann, i am trying to get caught up on blogs, it will take me forever, i was going to make one huge comment on your current post, but this was so pretty it stopped me dead in my tracks… GORGEOUS!all your great eats and wonderful pics, have had great fun checking in!

  8. Jim Bastable says:

    jbceps says…beautiful blog! doubling the recipe to have some over New Years!…Going to be my first time with the trimming..looks so great!

  9. Jim, I hope you enjoy Jacques pate. It is my favourite.Ann

  10. OMG! This was fantastic. I just made it and instead of washing the utensils, I mostly licked them clean. I remembered making this (aspic and all – it looked just like yours) many years ago and hoped the recipe would be as I remembered. It was. Actually, it was even better. Can't wait until tomorrow to have some after it has seasoned and blended. I have some really good crackers. I think this will be our dinner…Thank you for having it on your site.

  11. You are very welcome Suellen. Now I have a craving for the same thing. My favourite pate.~Ann

  12. Shirley says:

    How do yo make the aspic?

  13. Shirley, I'm sorry, I never noticed that I had left out the instructions for making the aspic. Thanks for bringing it to my attention. Fixed.~Ann

  14. Looks delicious~ Would be great on my Christmas Buffet:) I know, a little early for Christmas!! Lynn @ Turnips 2 Tangerines

  15. Natika33 says:

    I just discovered your site today and I'm in love! Living far from home (Japan), I really appreciate the classic recipes and the Canadianism in your comments.This recipe has a particularly beautiful presentation. I just bought chicken liver the other day, so I can't wait to try it!

  16. Thanks Natika. I hope you give this recipe a try. It is my favourite pate. Rich and buttery. ~Ann

  17. Beverly says:

    I'm going to try this today. I love cooking \”with\” Jacques Pepin and every recipe of his that I've ventured to make has always been exquisite. Even though I am not a fan of liver (or MEAT, for that matter), I expect this recipe will be delicious, as well. I have one question and I doubt that I'll have an answer today, but for future reference: since the recipe calls for the bay leaves to be crushed, should those bits be included in the processor step, or should I endeavor to remove those? Thank you for your response, whenever it arrives. 🙂

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