This chicken liver pate recipe is from the Malinda Russell-inspired episode of Family Meal. The cookbook Malinda wrote is a national treasure. This is a story you’ll want to read. And, these are classic recipes that you should try.
This chicken liver recipe is the perfect snack for a wine party. It is enjoyed best at room temperature. Enjoy it on crusty bread or a cracker.
This recipe makes a great addition to a charcuterie plate. Make sure there are some pickled items on the tray to counter the richness in this dish. Olives, capers, pickled peppers, pickled quail eggs, and cucumber pickles would all be great with this dish.
How To Store Chicken Liver Paté
Most recipes for chicken liver paté call for a layer of butter over the top. This keeps a film from forming on the paté. The film doesn’t hurt the paté. It just doesn’t look the greatest. But, you don’t need the butter.
Instead, place plastic wrap directly against the paté before you store it. This will do the same things as the butter. You can then refrigerate the paté for up to one week. It will keep in the freezer for a few months.
Chicken Liver Pate Recipe Notes
I enjoy the intense livery taste of this chicken liver pate recipe. When you eat paté on a buttery cracker or a toasted piece of bread, the combination works quite well. Or you can add the paté to another dish.
If you’re looking for a more subtle flavor, soak the livers in buttermilk for up to a day. This acid will tenderize the livers and reduce the metallic taste. You can also use lemon juice, but this will affect the flavor. Water works too but requires a longer soak. Adding vegetable or chicken bouillon to the recipe will also help mellow out the final dish.
Whatever you do, don’t forget to trim the livers. You want to remove as much of the connective tissue as you can. If you don’t get rid of this you will end up with a chewy paté rather than the smooth and creamy one you’re looking for.
This recipe calls for Madeira, a nutty fortified wine. But, there are other options that will work too. Red wine vinegar or non-alcoholic wine are great alcohol-free options. But, you can also use beer and brandy to switch up the flavors.
Thyme can be fussy to get off the stem. If it’s too much work for you, substitute your favorite herb. Rosemary, tarragon, and sage would all be nice in this dish.
If you like a kick, this recipe can handle some spice. Add black or cayenne peppercorns to this dish. You can lightly chop them so that your eaters get their full effects.
Chicken Liver Pate Wine pairing
When paired with lighter foods, this recipe can be served with white wines. It’s great added to this soufflé as a surprise. And, that souffé was paired super-bright Picpoul. There is Madeira in the recipe, so that’s a good choice for this dish. It just depends on your goal for the wine pairing.
A more classic pairing is with light red wines. Look for tart and juicy versions of this wine rather than bolder ones. A wine with heavy tannins would clash with the intense livery taste in this recipe.
The predominant flavors you should look for in your wine pairng are cherry or strawberry. You also want a wine with good acidity to cut through the fat in this dish.
Here are our suggestions.
- Cannonau (Grenache)
- Pinot Noir
- Gamay (Beaujolais)