Do you ever go to the grocery store, buy already made food and think…geez, I can definitely make this myself for so much cheaper? That is how I feel about buying already made chicken pâté. So I decided to make my own…and it was delicious 😋.
History of pâté
Pâté is thought to have originated in northern and central Europe. It is a French word meaning finely chopped or pureed seasoned meat. Of course, there’s foie gras. Sometimes it is used interchangeably with pate but foie gras actually refers specifically to a type of pâté that is made using fattened duck or geese livers. Personally I’m a fan of any kind of pâté 😋.
Why make pâté & where to use it?
The main drive for this recipe was because it is just so costly to buy at the store. The other reason is I can control what goes into my food making it healthier. As you can see from the list of ingredients below, all of them you can pronounce 😂. Also, it’s quality time that I can spend with my son, husband and mom.
Pâté is a must on bánh mì (Vietnamese sandwich). The sandwich is just not the same without this spread. Check out my bánh mì (Vietnamese sandwich) recipe here. This is also perfect to serve as an appetizer along side slices of toasted buttered baguettes. You can place it on a charcuterie board with other meats and cheeses. If you’re health conscious, spread it on sliced cucumbers.
How to make tasty chicken pâté
There are many different recipes out there for pâté. You can make beef liver pâté, pork liver pâté, or chicken liver pâté. The recipe I have for you today uses chicken liver. It is super simple to make. Only a few ingredients are required. Liver, onion, garlic, shallot, thyme and a splash of bourbon.
The main thing to making tasty pâté is to make sure you clean the chicken liver well. I rinse it under warm water three times to wash away all the liquid that comes with it.
How to store chicken pâté
I store pâté in a glass container covered with plastic wrap. The plastic wrap is placed directly on top of the pâté (i.e. touching the pâté). I find that this way, the top of the pâté doesn’t dry out. It will stay good for a week in the fridge.
If you’re interested in freezing pâté, check out this article I found. I came across this when I was researching how to properly freeze pâté. Although, I’ve never tried to freeze it because I will add the remaining pâté to my pâté sô (savory meat pie recipe) which uses up a lot of it. So if you do end up freezing it, let me know how it comes out.
Chicken Pâté
Ingredients
- 1 pound chicken liver cleaned and fat trimmed off.
- 1 white onion chopped.
- 3 cloves garlic chopped.
- 1 shallot chopped.
- 2 tbsp butter
- ½ tsp salt
- 1 tsp pepper
- 1 tsp thyme
- ¼ cup bourbon
Instructions
- Wash the chicken liver by placing it under warm running water then pat it dry with paper towels.
- Place the butter into a pan on medium heat to melt the butter.
- To the pan add, the chopped onion and shallot and saute for 4 minutes.
- Add the chicken liver, salt, pepper, and bourbon to the pan and let it cook thoroughly.
- After the liver is cooked, add chopped garlic, and thyme and cook for another 3 minutes. I will cook the liver until I do not see any red colored juices coming out of the liver.
- Carefully tranfer the mixture into a blender and blend until smooth. Give it a taste and add salt to taste.
- Place plastic wrap directly on top of the pate and place it in the fridge overnight so the flavors can meld together.
The next time a recipe calls for pâté, save yourself money and make it at home. For more recipes that uses pâté, click here. Leave me a comment below if you’ve made pâté before. I’d love to hear your thoughts.
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