Liver Pâté with Chicken Livers

Name: Liver Pâté with Chicken Livers - Corina P.
Ingredients: 1 kg chicken livers 1/2 kg gizzards and hearts 3 whole chicken thighs 3 bunches of green onions 3 bunches of green garlic 2 bunches of dill 2 bunches of parsley 3 dried onions 150 ml oil salt; pepper 8 eggs 4 tablespoons of flour

Appetizers - Liver Pâté with Chicken Livers by Corina P. - Recipia

This year, I made chicken liver pâté for the first time, after avoiding the classic lamb recipe for a long time. It was surprisingly good, with a pleasant texture and balanced flavor. Chicken organs are quite easy to find and don’t have the strong smell or taste of lamb organs, making the pâté suitable for everyone. I prepared everything leisurely, step by step, and it wasn’t complicated. Quick Info Total time: About 2 hours Preparation time: 40-50 minutes Cooking/baking time: 45 minutes (35 minutes + 10 minutes at the end) Servings: 2 loaf pans, about 12-14 slices Difficulty: Medium Recipe type: Appetizer, suitable for Easter dinner or any festive meal Ingredients 1 kg chicken livers 1/2 kg chicken gizzards and hearts 3 whole chicken thighs 3 bunches green onions 3 bunches green garlic 2 bunches dill 2 bunches parsley 3 dry onions 150 ml oil 8 eggs 4 tablespoons flour Salt and pepper to taste Peppercorns (for boiling) 3-4 bay leaves A few garlic cloves (for boiling) A little milk (for brushing) Butter and flour for greasing the pans Preparation Method 1. Wash the gizzards, hearts, and chicken livers well. Rinse the greens in several waters to remove any traces of dirt. 2. Place the chicken thighs, gizzards, and hearts in a large pot with cold water and a little salt. When foam starts to form on the surface, remove it with a skimmer. After skimming, add a few peppercorns, 3-4 bay leaves, and a few garlic cloves. Let everything simmer over medium heat for about 30 minutes. Remove the meat and organs and let them cool. 3. Cook the chicken livers separately. Heat a little oil in a pan and lightly brown the livers for 2-3 minutes on each side, just enough to change their color. Do not cook them completely. Set them aside to cool. 4. Chop the dry onion and sauté it in the remaining oil over low heat until it becomes translucent. Add the finely chopped green onions and sauté for another 1-2 minutes, just until they soften slightly. Finally, add the chopped green garlic, mix, and turn off the heat. Let everything cool slightly. 5. Chop the boiled meat, gizzards, hearts, and livers (once cooled) into small pieces with a knife. Chop everything as finely as you want, but do not turn the mixture into a paste. 6. Place all the chopped meat and organs in a large bowl. Add the sautéed onion and garlic, chopped dill and parsley, salt, and pepper to taste. 7. Add the 4 tablespoons of flour and the raw eggs to the mixture in the bowl. Mix well with your hands or a sturdy spoon until you obtain a cohesive mixture. 8. Grease two loaf pans with butter and flour. Divide the mixture evenly between the pans, pressing it down with the back of a spoon to ensure it is well packed and without air pockets. 9. Place the pans in the preheated oven at a moderate temperature for about 35 minutes. 10. After this time, beat an egg with a little milk and brush it on top of the pâté. Put the pans back in the oven for another 10 minutes to achieve a golden crust. 11. Remove the pâté from the oven and let it cool in the pans before taking it out and slicing it. Why I Make This Recipe Often I turn to this pâté whenever I want something filling, easy to share, and without a strong organ flavor. It’s prepared in simple steps and portions well for guests or family. I love that it can be made outside of holidays, doesn’t require hard-to-find ingredients, and can be quickly adapted. Tips and Variations Tips Allow the organs to cool before chopping; otherwise, the mixture will be too soft. Do not overcook the liver, as it will become bland and dry. If you want a denser pâté, use more eggs or less flour. Freshly added greens at the end provide a stronger flavor; do not cook them too much. Substitutions You can use only hearts or only gizzards, depending on what you find. Dill can be omitted or reduced if you don’t like its flavor. Some of the eggs can be replaced with two tablespoons of sour cream for a smoother texture, but the original recipe does not include this. If you don’t have bay leaves or peppercorns, it’s not a tragedy, but their absence slightly changes the flavor. Variations If you prefer the pâté with less onion, you can reduce the number of bunches. Turkey meat can also be used instead of chicken, but the final texture will be slightly different. You can also add a few whole hard-boiled eggs in the middle, but the basic recipe does not include this step. Serving Ideas Slice it cold, straight from the fridge, for breakfast or as an appetizer. It pairs well with simple mustard or seasonal salad. It’s suitable on a platter with cheeses and raw vegetables. Frequently Asked Questions 1. Can I use only liver, without gizzards or hearts? Yes, but the texture will be softer and the taste more “livery.” The combination with gizzards and hearts makes the pâté more balanced. 2. Why do we add flour to the mixture? Flour binds the ingredients and absorbs excess liquid. Don’t omit it completely, or the pâté may crumble. 3. What should I do if the pâté seems too soft before baking? You can add a tablespoon of flour or an extra egg and mix well. 4. How long should I fry the liver? Just until it changes color on the outside, 2-3 minutes on each side. The inside should remain pink; otherwise, it will become dry. 5. Can I freeze the pâté? I do not recommend it. After freezing, the texture changes and becomes crumbly or watery. Nutritional Values Estimate for a thick slice (approx. 100g): Calories: 170-200 kcal Protein: 14-17 g Fat: 10-12 g Carbohydrates: 3-5 g Values are approximate and may vary based on proportions, but chicken pâté has a good protein profile, with moderate fat and low carbohydrates (the flour adds some carbs). Storage and Reheating The pâté can be stored in the refrigerator, well covered, for up to 4 days. It is not recommended to reheat it in the microwave or oven, as the texture becomes dry and crumbly. Ideally, it should be consumed cold, sliced thin. If you still want to bring it to room temperature, let it sit for 20-30 minutes before serving.

Liver Pâté with Chicken Livers

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