Pate Maison
A rich, smooth chicken liver pâté with aromatic spices and brandy, perfect for elegant appetizers or special occasions, appealing to those who enjoy flavorful, velvety spreads.
Ingredients
Instructions
- Combine water, peppercorns, whole cloves, bay leaves, and parsley in a 4-quart saucepan.
- Bring to a boil, simmer for 10 minutes, then strain.
- Add chicken livers to the liquid.
- Cook just below simmering point until the liquid is clear and the livers are done, about 10 minutes.
- Drain livers and pass once through a food grinder.
- Set aside.
- In a large mixing bowl, blend together the softened butter, finely chopped onion, minced garlic, salt, dry mustard, nutmeg, and hot pepper sauce.
- Add the ground liver and mix until smooth.
- Stir in brandy.
- Line a 9 x 5-inch loaf pan with aluminum foil.
- Pack the pâté into the pan.
- Chill thoroughly before serving.
- Flavor will develop more fully if allowed to chill overnight.
Tips & Substitutions
For a smoother pâté, ensure the butter is very soft before mixing. If you prefer a milder flavor, reduce the amount of garlic or mustard. Fresh herbs like thyme or tarragon can be added for a unique touch. To enhance the depth, consider using homemade broth like Every Good Cook'S Chicken Stock instead of water for poaching the livers.
Serving Suggestions
Serve the pâté with crusty bread or crackers, and pair it with pickles or a tangy chutney for a delightful contrast. A fresh salad or light vinaigrette can balance the richness. It also pairs beautifully with Chicken Jamaica for a complete meal experience.
Storage & Reheating
Store leftover pâté tightly wrapped in the refrigerator for up to a week. To reheat, allow it to come to room temperature before serving; avoid microwaving as it can alter the texture. If you plan to freeze it, wrap portions tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Pate Maison contains roughly 361 calories, with 9g protein, 69g carbohydrates, and 14g fat. It is an excellent source of iron (169% of the Daily Value), dietary fiber (81% of the Daily Value), and calcium (47% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1966mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of liver instead of chicken livers?
Yes, you can substitute chicken livers with duck or turkey livers for a richer flavor. However, cooking times may vary slightly. Be sure to adjust the seasoning to complement the different liver types, as they can vary in intensity.
How can I tell when the chicken livers are done?
The chicken livers are done when they turn a uniform color and no longer have any pink in the center. Cooking them just below simmering point ensures they remain tender and flavorful. Use a thermometer for accuracy; they should reach an internal temperature of 165°F.
Is it necessary to chill the pâté overnight?
While it’s not strictly necessary, chilling the pâté overnight allows the flavors to meld and develop more fully. If you're short on time, chilling for at least a few hours will still yield a delicious result, but the texture and taste will improve with longer chilling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).