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Gordon Ramsay Chicken Liver Pate Recipe

Gordon Ramsay Chicken Liver Pate Recipe

Enjoy this Gordon Ramsay chicken liver pate recipe with creamy butter, shallots, garlic, and herbs served on toasted bread.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course Appetizer
Cuisine French
Servings 6
Calories 340 kcal

Equipment

  • Large skillet or sauté pan
  • Food processor or blender
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula
  • Fine mesh strainer (optional for extra smooth texture)
  • Small ramekins or serving dish
  • Mixing bowl

Ingredients
  

For the Pâté

  • 1 pound chicken livers cleaned and trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons unsalted butter divided
  • 2 shallots finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream
  • 2 tablespoons brandy or cognac
  • 1 tablespoon olive oil

Optional Garnish

  • Melted butter for sealing
  • Fresh thyme sprigs
  • Cracked black pepper

Instructions
 

Step 1: Clean the Chicken Livers

  • Carefully trim away any connective tissue or green spots from the chicken livers.
  • Pat them dry with paper towels.
  • Season lightly with salt and black pepper.

Step 2: Cook the Shallots and Garlic

  • Heat olive oil and 2 tablespoons butter in a skillet over medium heat.
  • Add chopped shallots and cook until soft and translucent.
  • Stir in garlic and thyme, cooking for another minute until fragrant.

Step 3: Sauté the Chicken Livers

  • Add the chicken livers to the skillet.
  • Cook for about 3 to 4 minutes per side until browned on the outside but still slightly pink inside.
  • Do not overcook them because the texture can become grainy.

Step 4: Add Brandy and Cream

  • Pour in the brandy or cognac carefully.
  • Allow it to simmer for about 1 minute.
  • Stir in heavy cream and nutmeg.
  • Cook briefly until everything is warmed through.

Step 5: Blend Until Smooth

  • Transfer the mixture to a food processor.
  • Add the remaining butter.
  • Blend until very smooth and creamy.
  • For an extra silky texture, push the mixture through a fine mesh strainer.

Step 6: Chill the Pâté

  • Spoon the pâté into ramekins or a serving dish.
  • Smooth the top with a spatula.
  • If desired, pour a thin layer of melted butter on top to help preserve freshness.
  • Refrigerate for at least 2 hours before serving.
Keyword Gordon Ramsay Chicken Liver Pate Recipe