Chicken Liver Pâté

This is a simple chicken liver pâté flavored with warm spices and can be used for khao jee pâté (Lao) or banh mi (Vietnamese). As a self-proclaimed picky-eater, I have always preferred pâté to be milder and smooth.

There are many different types of pâté. Popular versions used for khao jee pâté or banh mi are similar to that of a French country pâté. Country pâté typically uses liver and ground meats.  This recipe is made with liver only and comes together quickly. It can also be made ahead for banh mi cravings or hors d’oeuvres.

Notes:

• Chicken/Pork/Beef liver – use the liver of your choice. Chicken liver is cheap and widely available. I also prefer the flavor to other livers.
• Milk – soaking the liver in milk helps reduce the mineral liver flavor. This results in a milder flavored pâté. You can skip this step if you like.
• Overcooking – don’t overcook the liver as it will result in a grainier pate. If you want to be extra prudent, you can check the internal temperature of the liver. Per the USDA, chicken liver should cook to 165℉, while beef/pork liver should be cooked to 160℉.
• Storage – store in the refrigerator for 3-5 days or store in the freezer for up to 3 months. I divided the pâté into 4 oz / 8 oz mason jars with the straight edges, which are freezer safe. Thaw overnight in the fridge when you are ready to use.
• Clarified butter – use clarified butter or melted butter to cover the top of the pâté as they are prone to discoloration. Alternatively, you can place a sheet of plastic wrap directly on the top of the pâté. I like that you can freeze it with the butter on top and come on, it’s butter! It’s a spread too.     

Chicken Liver Pâté

Time: 3.5 hours
Yields: ~3 cups

1.25 lb (567g) chicken liver, rinsed and cleaned
½ teaspoon salt
½ teaspoon white pepper
¾ teaspoon five-spice
1 cup (237 ml) milk
2-3 shallots (225g), sliced
4-5 garlic cloves, sliced
1 tablespoon (15 ml) bourbon, cognac, or cooking wine (I used bourbon)
5 tablespoons (70g) unsalted butter, divided
2 tablespoons (30 ml) of heavy cream

Optional:
2-3 tablespoons clarified or melted butter**

1. In a bowl, add the rinsed and cleaned liver. Pour the milk to cover the liver. Let it sit for 30 minutes to an hour.
2. Heat a pan over medium heat. Add 2 tablespoons of butter. Let it melt and get bubbly before adding in the shallots. Cook the shallot for about a minute until it is translucent. Then add in the garlic and cook for an additional 30 seconds until the garlic is fragrant.
3. Next drain the chicken liver and add to the pan along with salt, white pepper, and five-spice. Stir occasionally and let cook for 4-5 minutes. The liver will not be fully cooked at this point.
4. Pour in the bourbon or cooking wine. Stir. Let it reduce for about 2 minutes or until the liver is cooked through. Do not overcook the liver.
5. Transfer the contents of the pan into a food processor. Blend for about 30 seconds or so. Then add the remaining 3 tablespoons of butter and heavy cream to the food processor. Blend until smooth.
6. Divide the pâté into serving/storage containers. Pour a layer of clarified butter over the pâté to prevent the top from discoloration. Alternatively, you can use plastic wrap to cover the pâté. Let the pate set in the fridge for at least 2 hours. Enjoy!