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Chicken liver pate in a glass cup with toasted baguette and a martini on a table.

Beef, veal, steak & offal

Pâté de foies de volaille

By Jacques Pépin

Smooth chicken liver pâté, rich with butter and fragrant with Cognac, makes a generous spread for crisp baguette toast. Onion and garlic soften with the livers, while thyme and bay give the mixture its herbal flavour. Jacques Pépin’s version needs no cream: softened butter supplies its silky texture. Serve it chilled in small ramekins, with toast or crackers to set against the cool, firm pâté and a glass of wine alongside.

Prep
Not stated
Cook
Not stated
Published total
35 min
Serves6–8
Jump to recipe ↓Food & Wine ↗

Ingredients

Pâté and serving

Method

  1. Gently simmer the livers, onion, garlic, bay, thyme, salt and water, covered. Check the liver centres with a food thermometer: hold at 70°C / 158°F for at least two minutes.
  2. Leave covered off the heat for five minutes. Discard the bay; lift the solids into a food processor with a slotted spoon.
  3. Purée, gradually incorporating the softened butter and Cognac. Season with pepper and extra salt.
  4. Spoon into ramekins, cover the surface and refrigerate for several hours until firm. Serve chilled with the toast.

Equipment

Saucepan; Food processor; Slotted spoon; Ramekins; Digital food thermometer

Notes

  • Livers: the Food & Wine Test Kitchen suggests choosing paler ones when possible for a milder flavour.
  • Cooking and timing: use the Method’s thermometer endpoint of 70°C held for at least two minutes at the liver centres. Its timing depends on reaching that endpoint; the publisher’s short simmer and 35-minute headline are not an elapsed-time guarantee for this adaptation.
  • Blending: discard the bay and lift the livers, onion and garlic out with a slotted spoon. Add room-temperature butter gradually while the processor runs, then blend in the spirit and seasoning.
  • Chilling: press the covering directly onto the surface and allow several hours in the fridge until firm. No exact chilling duration is given, and it is additional to the headline preparation time.
  • Freezing ahead: the pâté freezes well. Thaw it in the fridge overnight or for several hours before serving. Food & Wine gives no freezer storage duration.
  • Alternatives: Cognac and Scotch whisky are both included in the recipe. Margarine is the publisher’s suggested replacement for butter when a dairy-free pâté is needed.
  • Serving: bring the pâté to the table chilled, with toasted baguette or crackers. Zinfandel is the suggested wine.

How to

Watch on Food & Wine ↗

Photos

7 photos
How to Make Chicken Liver PateIngredientsChicken liver pâté ingredientsHow to Make Chicken Liver PateStep 1Simmering livers and aromaticsHow to Make Chicken Liver PateStep 2Transferring cooked livers for processingHow to Make Chicken Liver PateStep 3Blending in softened butterHow to Make Chicken Liver PateStep 3Adding Cognac and seasoningHow to Make Chicken Liver PateFinished dishPâté ready to chillHow to Make Chicken Liver PateServingChilled pâté with toast

Pâté de foies de volaille

Recipe photos

About this dish

Pâtés and terrines form a broad family in French cooking, from preparations enclosed in pastry to cold meats seasoned and set in a dish. Escoffier described terrines in Ma cuisine as pâtés without a crust. The names overlap in modern usage, and chicken-liver pâté belongs naturally to the tradition of serving a rich, well-seasoned preparation cold with bread. A smooth spread like this relies on the balance between the liver’s flavour, aromatic herbs and butter.

In Jacques Pépin’s Food & Wine recipe, the onion and garlic cook with the livers and then go into the food processor with them. The softened butter is added gradually, followed by Cognac or Scotch whisky, until the mixture is smooth. Chilling firms the pâté into a spreadable texture. It can be prepared before guests arrive, leaving only the toast and drinks to bring to the table.

Recipe and cooking notes adapted from Food & Wine.