Chicken Liver Pâté (No Alcohol) - My Gorgeous Recipes (2024)

Published: Jun 22, 2022 · Modified: Oct 2, 2022 by Daniela Apostol · This post may contain affiliate links · 8 Comments

Homemade Chicken Liver Pâté made without alcohol, a delicious cold starter to feed a crowd. It has a smooth, creamy texture, and it goes very well with any kind of bread, crackers, breadsticks and more. It's an excellent appetizer for parties and gatherings, especially at Christmas and New Year.

Chicken liver might not be something that a lot of people enjoy. But apart from the endless list of vitamins and minerals that it contains, it is actually really tasty if cooked properly.

Grilling would probably be the first choice though. I remember when I was little (and very fussy), that chicken liver was one of the very few foods I was actually happy to eat.

Mum used to grill it and serve it with polenta and sour cream. Now, that is a proper feast, trust me! And cooked in a nice tomato sauce, it's so delicious, I have the right recipe for you: Romanian Chicken Liver with Onions and Polenta.

My recipe of liver pate is a bit different from the store-boughtchicken liver pâté, but that's because it has no additives, and all the nastiness. I don't even want to know what actually goes into those ones.

Ingredients needed

• fresh chicken livers
• red onion - or yellow onion
• carrot - it balances well the livers
• full-fat cream cheese
• butter
• olive oil
• ground pepper
• freshly-chopped parsley

Step-by-step photos and instructions

My recipe of quick chicken liver pâté is without alcohol. Most of the store-bought versions would most certainly have alcohol added. I don't really drink alcohol, so, since you'd never find any bottle of any kind of alcohol in our house, I don't really buy any specially for cooking.

• To make the pâté, start by rinsing the livers in cold water, pat them dry with a kitchen paper, then heat up a grill pan and grill thelivers on both sides until done, it might take around 7-10 minutes depending on the heat.
• In another pan, add the butter and oil, and sautee the onions and carrots until tender, then add the cooked livers, cream cheese, parsley and pepper.
• Use a hand blender or any blender you have to blitz the livers until you get a smooth paste. Transfer the pâté to 2 ramekins, top with melted butter and leave to cool.

How long do you keep chicken liverpâté in the fridge?

Now, storing the pâté is very important. I wouldn't leave it in the fridge for more than two days, and I would advise to consume it within a day once the butter seal is removed.

Sealing it with butter helps keep it fresh, so that's one step not to be skipped. I usually transfer thepâté to ramekins and cover them with clingfilm and then refrigerate.

Even if you buy ready-made ones, I think it's still better to transfer them to a different dish and not leave them into the can/package it comes with after you open it.

An excellent Christmas starter

With the holiday season not too far away now, this chicken liverpâté is perfect for your Christmas and New Year Eve party together with a nice smoked salmon pâté, Kipper Pate or Smoked Mackerel Pâté. Or, for a vegetarian option, my Mushroom Pate

Best to make it the night before and refrigerate, so you can then enjoy it cold the day after. The butter will then have plenty of time settle, and thepâté will taste just right. I have never tried to freeze it, not quite sure if that would be ideal though, it's one of those dishes I would rather have while it's fresh.

I did not use any strong herbs, but thyme, bay leaves or nutmeg would be a good choice. You might want to add a clove or garlic too, but I decided to keep it simple, but tasty. So, will you give it a go?

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