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Chicken Liver and Sage Paté in a coupe glass with thyme sprig garnish. Cheese board with aged cheeses and pistachios to one side, white decorated plate with multi-seed crackers smeared with paté to the other side. Background has more chicken liver and sage paté in a white ramekin and a dish of lingonberry preserves. Small serving knives, sage leaves, and thyme sprigs scattered around. Front shot. Sugar with Spice Blog.

Chicken Liver and Sage Paté

A simple homemade paté recipe, chicken liver and sage paté is full of late summer and fall flavors. Easy to pull together for your next wine and cheese tasting!

Course Appetizer, Snack
Prep Time 2 hours 30 minutes
Servings 6 people

Ingredients

  • 1 lb Chicken Liver
  • 1/2 cup Milk
  • 3 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1 small Shallot minced
  • 4 sprigs Fresh Thyme
  • 6 leaves Fresh Sage
  • 2 sprigs Fresh Parsley
  • 3-4 Anchovies
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Heavy Cream
  • 2-3 tbsp Brandy

Instructions

  1. Remove your liver from the fridge. Place in a bowl and cover with milk. Allow to rest for 2 hours.

  2. Remove the liver from the milk and pat dry.

  3. In a frying pan, heat 2 tbsp butter over medium high heat. Add the garlic and shallot. Sauté until fragrant. (About 1 minute.)

  4. Add the liver to the pan and cook until browned on both sides and just slightly pink in the center.

  5. Remove liver, garlic, and shallot from the heat. Allow to cool slightly.

  6. Place liver, garlic, and onions into a food processor. Add in thyme leaves (removed from the stems), sage leaves, anchovies, salt, pepper, 1 tbsp butter, brandy, and cream.

  7. Blend until fully combined and smooth.

  8. OPTIONAL: Place paté into a mesh strainer and use a spoon to press through for an extra smooth consistency. This step removes any fresh herb stems that may still be in your paté.

  9. Place paté in the fridge to set for 2-4 hours.*

  10. Serve with crackers, baguettes, celery, endive or other treats!

Recipe Notes

* Two hours gives you a softer paté that needs to be served in a ramekin. Four hours means the paté will be harder and you can unmold it onto a plate or other display.