Silky Jamie Oliver Chicken Liver Pate Recipe: A Fuss-Free Treat

Chicken liver pâté stands as a velvety treasure waiting to be unveiled in your kitchen.

This divine spread weaves magic from humble ingredients, turning ordinary moments into gourmet celebrations.

Culinary alchemists know the secret: transforming rustic chicken livers into a luxurious delicacy requires finesse and passion.

Layers of rich, earthy flavors melt together, creating a symphony of taste that captivates every sense.

Smooth as silk and deeply satisfying, this pâté whispers tales of French countryside kitchens and refined dining.

With a few simple techniques, you’ll craft an appetizer that sparks conversation and leaves guests craving more.

One bite promises to transport you to a world of elegant, mouthwatering indulgence.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 460 kcal

Servings: 4

Jamie Oliver Chicken Liver Pate: Full Ingredient List

• Chicken Livers: Choose fresh, vibrant pink livers with minimal blemishes from a trusted butcher.

• Onion, Garlic Cloves: Select firm, fragrant onions and plump garlic for maximum flavor depth.

• Bay Leaf, Sprig Thyme: Pick fresh, green herbs with strong, intact leaves for rich herbal notes.

• Butter, Cognac: Opt for high-quality unsalted butter and smooth, aged cognac to elevate the pate's richness.

• Salt, Pepper: Use sea salt and freshly ground black pepper for clean, sharp seasoning profiles.

Equipment for Jamie Oliver’s Chicken Liver Pate

• Medium pot: Perfect for gently simmering livers with herbs and aromatics.
• Slotted spoon: Helps transfer livers from cooking liquid without excess water.
• Food processor: Essential for creating smooth, creamy pate texture.
• Ramekins: Small ceramic dishes for portioning and chilling pate.
• Plastic wrap: Seals pate surface to prevent oxidation and maintain freshness.
• Cutting board: Used for chopping onions and preparing ingredients.
• Chef's knife: Sharp tool for precise ingredient preparation.
• Measuring spoons: Ensures accurate seasoning of salt and pepper.
• Spatula: Helps scrape down sides of food processor for even blending.

How to Prepare Jamie Oliver Chicken Liver Pate

• Craft Flavor Foundation

Simmer chicken livers with aromatic onions, garlic, and herbs in a gentle water bath. Cook until livers remain slightly pink, allowing delicate flavors to develop and meld together.

• Transform into Silky Spread

Transfer cooked ingredients to food processor. Pulse and blend while gradually introducing softened butter, creating a luxurious, velvety texture. Splash in cognac for depth and complexity.

• Perfect the Seasoning

Enhance mixture with salt and pepper, blending until achieving a supremely smooth consistency. Taste and adjust flavors to create a rich, harmonious spread that tantalizes the palate.

• Create Elegant Presentation

Pour the creamy mixture into serving vessels, smoothing the top carefully. Cover tightly with plastic wrap, eliminating any air pockets to preserve freshness and protect delicate flavors.

• Chill and Serve

Refrigerate for a couple hours until firm. Before serving, let sit at room temperature briefly to soften slightly. Accompany with crisp toast or delicate crackers for an irresistible appetizer that will impress every guest.

Jamie Oliver’s Tips for Pate Flavor Tweaks

• Elevate Your Liver Pate Experience: Expert Tips and Twists
• Butter Brilliance: Select high-quality unsalted butter at room temperature for the smoothest, most luxurious texture. European-style butter works wonderfully for extra richness.
• Flavor Fusion: Experiment with herbs like fresh rosemary or tarragon to add unexpected depth. Wild mushrooms or caramelized shallots can transform the traditional recipe into a gourmet masterpiece.
• Boozy Variations: Swap Cognac with dry sherry, white wine, or port for unique flavor profiles. Each spirit brings its own subtle nuance to the pate's overall taste.
• Storage Secrets: Keep pate covered tightly in the refrigerator for up to 5 days. Consider topping with a thin layer of clarified butter or melted aspic to preserve freshness and prevent oxidation.

Serving Ideas for Chicken Liver Pate

• Savor Alongside Crispy Companions: Serve with warm, buttery toasted baguette slices or crisp artisan crackers for a delightful textural contrast.
• Elevate with Fresh Garnishes: Sprinkle fresh chopped chives, parsley, or thyme on top to add a burst of color and herbal freshness that complements the rich liver pate.
• Create an Elegant Charcuterie Moment: Arrange the pate on a wooden board with cornichons, grainy mustard, pickled onions, and a selection of cured meats for a sophisticated appetizer spread that impresses guests.
• Wine Pairing Perfection: Match the pate with a crisp white wine like Sauvignon Blanc or a light Pinot Noir to balance the creamy, intense flavors and cleanse the palate between bites.

Chicken Liver Pate by Jamie Oliver: Storage Info

• Store Fresh and Savor Later: Proper pate preservation ensures maximum flavor and safety.
• Refrigeration Rhythm: Keep pate tightly wrapped in ramekins or airtight containers for up to 5 days. Seal plastic wrap directly against surface to prevent oxidation and maintain creamy texture.
• Freezing Finesse: Portion pate into individual containers before freezing. Frozen pate remains delicious for 2-3 months. Thaw overnight in refrigerator for best results, consuming within 48 hours after defrosting.
• Serving Strategy: Remove pate from refrigerator 10-15 minutes before serving to soften slightly. Bring to cool room temperature to enhance flavor complexity. Pair with crusty baguette, cornichons, or crisp crackers for delightful accompaniment.

Smooth Jamie Oliver Chicken Liver Pate Recipe

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4.7 from 16 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Silky jamie oliver chicken liver pate delivers rich, luxurious flavors from classic French culinary traditions. Smooth, elegant spread pairs perfectly with crisp toast and delights guests at sophisticated gatherings.

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Ingredients

Scale 1x2x3x

• ½ lb (227 g) chicken livers, well-trimmed
• 1 ½ sticks (170 g) unsalted butter, at room temperature
• ½ cup (120 ml) water
• ½ small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 2 tsps cognac or scotch whisky
• 1 bay leaf
• ¼ tsp thyme leaves
• ½ tsp kosher salt, plus more to season
• Freshly ground black pepper
• Toasted baguette slices, for serving

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Instructions

1. Preparation: Gather chicken livers, onion, garlic, bay leaf, thyme, salt, water, unsalted butter, Cognac, black pepper in a medium saucepan, ensuring ingredients are fresh and of high quality.
2. Poaching: Immerse chicken livers with aromatics in minimal water, gently simmering over low heat until livers remain slightly pink, approximately 3-4 minutes. Allow residual heat to complete cooking process while covered.
3. Processing: Remove bay leaf and transfer poached components to food processor, pulsing to create a rustic, textured foundation. Gradually introduce softened butter, blending until achieving a luxurious, creamy consistency.
4. Seasoning: Infuse Cognac into mixture, enhancing depth of flavor. Adjust salt and pepper levels, creating a harmonious taste profile that balances richness and subtle spice.
5. Molding: Elegantly distribute pâté into ramekins, smoothing surface to create a refined presentation. Eliminate air pockets by pressing plastic wrap directly onto surface.
6. Chilling: Refrigerate for minimum two hours, allowing flavors to meld and texture to stabilize. Serve thoroughly chilled alongside crusty artisan bread or crisp crackers as an sophisticated appetizer.

Notes

• Manage Liver Cooking: Ensure livers remain slightly pink in center for tender, delicate texture without overcooking, which can make pâté tough and grainy.
• Control Butter Temperature: Use room temperature butter cut into small cubes to achieve smooth, luxurious consistency without separating during blending.
• Prevent Oxidation: Press plastic wrap directly onto pâté surface when chilling to block air exposure, maintaining creamy color and preventing discoloration.
• Enhance Flavor Depth: Allow pâté to rest in refrigerator for minimum 2 hours, enabling ingredients to marry and develop rich, complex taste profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 460
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 45 g
• Saturated Fat: 28 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 10 g
• Cholesterol: 300 mg