Cavity Curing* Chicken Liver Paté

liverpateThe Silver Palate Cookbook has a couple of recipes for päté. The one I love is “Päté Maison.” One good reason to love it is the liver to butter ratio: 2-1. The other reason is that it is super easy, but looks fancy.

I usually divide the päté into several small ramekins and freeze them (well wrapped). That way I won’t eat the whole batch in one sitting.

Notes: Modified with a heavy hand from The Silver Palate Cookbook

* Just kidding about the cavity curing. Or maybe not. I’ll let you know. See the post: A chicken liver a day keeps the dentist away?


2 celery ribs with leaves
A few whole black peppercorns
1 teaspoon sea salt
1 lb. chicken livers (organic, pasture-raised)
1⁄2 lb. (2 sticks) unsalted butter (fresh spring butter if you can get your hands on it)
1⁄8 teaspoon cayenne pepper (more or less to your liking)
2 teaspoon dry mustard
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground black pepper
2 pieces of cooked bacon (everything is better with bacon)
1 small yellow onion, coarsely chopped
1-2 garlic cloves
1⁄4 cup Apple Jack Liquor (Calvados if you’re feeling flush)
1⁄2 cup dried currants (this makes it delicious, but dentists tend to frown upon dried fruit)


  • Add celery, peppercorns and chicken livers to saucepan. Cover with about an inch of water and Add salt and bring to a boil. Reduce heat and simmer for 10-12 minutes; livers should still be slightly pink inside.
  • Drain; discard celery and peppercorns, and place livers in the bowl of a food processor. Add remaining ingredients and process until well blended and very smooth. It will be a little soupy. Taste and adjust seasoning. I usually add more Apple Jack and salt.
  • Transfer into a 3-4 cup crock or terrine or to several small crocks. Smooth the top, cover, and refrigerate for a few hours.

Makes about 3 cups of påté.