Gordon Ramsay Chicken Liver Pate Recipe

This Gordon Ramsay Chicken Liver Pâté is a rich and smooth recipe, which is made with savory chicken livers and a splash of brandy. It’s the perfect elegant appetizer, ready in about 2 hours and 20 minutes (including chilling).

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Gordon Ramsay Chicken Liver Pâté Recipe Ingredients

• 1 lb chicken livers
• 2 tbsp unsalted butter, plus ½ cup (1 stick) unsalted butter, softened
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ¼ cup brandy or cognac
• ½ cup heavy cream
• Salt and black pepper to taste
• Optional: Clarified butter, for sealing

How To Make Gordon Ramsay Chicken Liver Pâté

1. Prepare the Livers: Trim any green or tough connective tissues from the chicken livers. Pat them completely dry with paper towels.
2. Sauté the Aromatics: In a large skillet, heat the 2 tablespoons of butter and the olive oil over medium heat. Add the shallots and garlic and cook for about 2 minutes, until softened and fragrant.
3. Cook the Livers: Increase the heat to medium-high, add the livers and thyme to the skillet in a single layer. Cook for 3–4 minutes per side. The livers should be well browned on the outside but still slightly pink on the inside. Season generously with salt and pepper.
4. Deglaze the Pan: Carefully pour the brandy into the hot pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until the alcohol has cooked off. Remove the skillet from the heat and let it cool slightly.
5. Blend Until Smooth: Transfer the liver mixture to a food processor. Add the ½ cup of softened butter and the heavy cream. Blend for several minutes, scraping down the sides, until the pâté is completely silky and smooth.
6. Chill and Set: Spoon the pâté into a single serving dish or individual ramekins. If desired, pour a thin layer of melted clarified butter over the top to seal it. Chill in the refrigerator for at least 2 hours, or until firm.

Recipe Tips

• How do I get the smoothest pâté? For an ultra-smooth, restaurant-quality texture, after blending, you can push the pâté through a fine-mesh sieve with the back of a spatula to remove any remaining small bits.
• Why is my pâté bitter? Bitterness in chicken liver pâté is almost always caused by the small green bile sacs attached to the livers. It is crucial to inspect each liver and carefully trim away any green-tinged parts before cooking.
• How do I avoid a grainy texture? The key is not to overcook the livers. They should be browned on the outside but still have a rosy pink center. Overcooking them will result in a dry, grainy final product.
• What is the purpose of the clarified butter seal? Pouring a thin layer of clarified butter over the top of the set pâté creates an airtight seal. This prevents the surface from oxidizing and turning a grayish color, keeping it fresh and pink underneath.

What To Serve With Chicken Liver Pâté

This rich and elegant pâté is a classic appetizer that pairs wonderfully with a few key accompaniments.

• Toasted brioche, crusty baguette slices, or simple crackers
• Sweet fruit chutney or onion jam
• Sharp cornichons (small pickles) to cut the richness

How To Store Chicken Liver Pâté

• Refrigerate: Store the pâté in the refrigerator, covered tightly. If sealed with a layer of clarified butter, it will last for up to a week. Without the seal, it’s best eaten within 3-4 days.
• Freeze: You can freeze the pâté. Press plastic wrap directly onto the surface, then cover tightly. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

Chicken Liver Pâté Nutrition Facts

• Calories: 280 kcal
• Protein: 15g
• Carbohydrates: 5g
• Fat: 22g
• Saturated Fat: 13g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Stuffed Chicken Legs Recipe
• Gordon Ramsay Chicken Noodle Soup Recipe