Chicken Liver Pate: Terrine de Foies de Volaille

Total Time:
6 hr 40 min
Prep:
25 min
Inactive:
6 hr
Cook:
15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces
  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • French bread croutons or toast, accompaniment
  • French cornichons, optional accompaniment
Directions

In a bowl, soak the livers in the milk for 2 hours. Drain well.

In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

Remove from the heat and let cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.

To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.


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4.8 49
Superb recipe, I am using it all the time now. I think its the best I've ever tried item not reviewed by moderator and published
Fantastic recipe. Tastes very authentic. I substituted capers for the peppercorns, also increased salt & pepper to 1 tsp each. Definitely a keeper. item not reviewed by moderator and published
Very easy and delicious pate. Substituted capers for the peppercorns, but otherwise followed the recipe. A little time consuming but worth it! item not reviewed by moderator and published
Love this easy recipe. My mom had some venison livers she needed to make up, I recommended pâté and she found this recipe. I had been buying it for about $12 per pound. Now I make my own, saving a pretty penny and wow, easily comparable to what I was buying. I added a couple new ingredients with my latest batch, mushrooms, sage and a wee bit of cream. Yum, thanks Emeril. item not reviewed by moderator and published
Wow,so very good. item not reviewed by moderator and published
can you use goose liver? item not reviewed by moderator and published
Excellent, easy recipe. This will become a firm favourite and I'll pass it on to all my chicken liver-lovin' friends ! item not reviewed by moderator and published
I couldn't help but share this review from another reviewer. Hillarious! (The pate is AWESOME! "I have a question for Cheryl who lives in Livermore, CA. If you don't like chicken livers, why would you think you would like Chicken Liver Pate? Or, if you don't like livers, why would you want to live in an awful sounding place like Livermore?" item not reviewed by moderator and published
I love chicken livers and frequently travel to eat it in recommended restaurants. This is by far as good as any pate in any restaurant. It is so good I get requests to make for events and dinners. Bravo Emeril! item not reviewed by moderator and published
@ LeBiz - the use of the milk is not for a marinade but rather soaking the livers in milk draws out blood and mellows the gamey flavor of the meat. I increased the amount of green peppercorns by another tablespoon because I was specifically looking for peppercorn pate and this is pretty close to filling my expectations. item not reviewed by moderator and published
Easy to make and always a crowd favorite. item not reviewed by moderator and published
Made this for the first time and served it to family tonite. Everyone from the 4 year old granddaughter to grandpa loved it. I followed the recipe except substituted Capers for the green peppercorns and cooking sherry for the Cognac. I am going to finely chop a bit of black truffle to add next time. item not reviewed by moderator and published
Technically speaking this is a mousse and not a pate since a food processor is used and its not cooked in the oven. The first time I tried this recipe I followed it to the letter but found the results a little bland. I also found the use of milk for the marinade wasteful since its not used later on. So here is what I did: I marinated the livers in whiskey for 24 hours, drained the livers and then used the whiskey at the end of cooking. Since I live in Madagascar duck grease is easily available so I replaced the butter with duck grease. The results were exceptional because it tasted just like foie gras. item not reviewed by moderator and published
A little too meaty as published, in my opininon. I added a splash of heavy cream with the brandy, and then chopped some fresh herbs to add before chilling. I had dill, italian parsley and just a touch of basil on hand....chopped together and added it to the mix brightened up the flavor so much....will definitely be experimenting more with this in the future item not reviewed by moderator and published
This was a great recipe and very easy, I am going to use duck liver next for a different swing on the recipe. Thanks Emeril and as always "BAM"! item not reviewed by moderator and published
Great taste !!! Easy to make. Great for any occasion !!! item not reviewed by moderator and published
Emeril.....all I can say is UNBELIEVABLE!!! The best I've ever had. item not reviewed by moderator and published
This is the best chicken liver pate recipe I've made to date! The pate is very rich and smooth. I wanted a bit more of an earthy flavor so I diced a small package of fresh shitake mushrooms, sauteing half with the onions and reserving the other raw half to fold into the puree at the end (I wanted to add a bit of texture. Its looks fantastic as you slice into the pate and see the little morsels of mushroom scattered within. item not reviewed by moderator and published
This is delicious. I had very high expectations and they were definitely met. I used brandy, and not anything special, but was careful to let it really cook off by simmering it at a low temperature. I also used a dried peppercorn medley, 1 tablespoon total, because I couldn't find green peppercorns. Regardless, the result was an extremely smooth, rich, and fragrant pate. item not reviewed by moderator and published
I've made this many times, and it is always a hit. As someone else stated, if you can't find the peppercorns, capers are a good substitute. A good brandy can also substitute for the cognac, and it certainly does not cover the flavor of the liver, as some have said. One last thing- my wife is fat content conscious, so when starting, I use extra virgin olive oil with the butter and decrease the butter. item not reviewed by moderator and published
I am making this AGAIN!! This has become my favorite pate recipe ever......We are heading to a Derby Party tomorrow evening and I am bringing it. Everyone who has tasted this just loves it. I found the reviews very helpful. I found out that I could freeze this without any harm. Still tastes great. Had no trouble finding the peppercorns. THE BEST!! item not reviewed by moderator and published
GREAT recipe. Very easy and better than my husbands family recipe. Thanks Emeril. item not reviewed by moderator and published
Best chicken liver pate yet! (that I have ever tempted to make that is). Simple and delicious, I couldn't wait the 6 hours to chill. I did use clarified butter on the top when finished and it gave it a nice creamy texture. I used brandy as I didn't have cognac and could taste the chicken liver very nicely. I didn't have green peppercorns so I substituted capers. Will make again and saved the recipe for later. item not reviewed by moderator and published
After reading all the reviews, I thought this had to be the best recipe to try, but I was disappointed, it's not what I expected. I happen to like the taste of liver, but in this recipe the cognac overpowered the liver to a point that you cannot taste the liver at all. It's not a bad recipe, just not to my taste, especially since I like my chicken liver pate to taste like chicken liver. item not reviewed by moderator and published
I decided the other day that I wanted to serve pate as an appetizer for my huge (40 ) Thanksgiving dinner this year. Anyway, made this two days ago -- the first time I'd ever made pate. Last night, had some friends over for dinner and asked them to taste-test for me. By the end of the night, there wasn't a single bit left!! I had to make more tonight!! Like another reviewer, I also sealed two of the molds with butter and left one unsealed to test. The taste was the same, but the butter-sealed ones did look slightly more appetizing, so I'll probably do that when I serve it for Thanksgiving. EXCELLENT! item not reviewed by moderator and published
THE BEST! I did change 2 items, I didn't have green peppercorns on hand so I added 1 tbls. super hot horse radish to it and 2 drops of tabbassco to and IT KICKS! YUMMY!! item not reviewed by moderator and published
I made a lot of different liver pate. This is my favorite item not reviewed by moderator and published
I did not expect this to have the immense amount of flavor that it did... It is setting right now in the fridge, but of course I couldn't help but to taste. Wow. This is really an excellent recipe. The green peppercorns add a tartness that is perfect... don't skip them. item not reviewed by moderator and published
I have a question for Cheryl who lives in Livermore, CA. If you don't like chicken livers, why would you think you would like Chicken Liver Pate? Or, if you don't like livers, why would you want to live in a awful sounding place like Livermore? item not reviewed by moderator and published
I was trying to figure out something small to make to take to a dinner party this weekend and I'm so glad I tried this recipe. I had everyone taste it at work and they all fell in love with it. One thing I changed though was instead of covering with plastic wrap I pored some clarified butter on top and that sealed it. Thanks for this recipe this is definitely my favorite. item not reviewed by moderator and published
I couldn't find the green peppercorns, so I used the pink instead. It doesn't matter, this is the best recipe I've encountered. I substitute shallots instead of yellow onion and add a 1/3 cup of black currants. Crazy delicious. Obviously, you have to like the taste of liver. It's not for everyone. People who appreciate deep fried Velveeta are not going to appreciate this. My problem is how to make it more appetizing? I've encrusted it in finely chopped egg or candied pecans, but how can I serve it unadulterated? I've added Worchestshire to give it a more brown color, and the currants, but once it's chilled, pates take on a gray color. Once they taste it, they're sold. What can I do? I'm looking for recommendations, so please help. item not reviewed by moderator and published
Much better than the pates I have made that requires hours of cooking in a bain marie. I add some diced Black Forest ham for a coarser texture. To the person who wanted to know if it can be frozen...yes, it freezes very well. item not reviewed by moderator and published
I am wondering if can be frozen.... it made alot. ! thanks delicious ! item not reviewed by moderator and published
This pate has all the flavors you'd expect, and more. To the lady who threw it out after 2 bites: You obviously don't know how to follow a recipe or expected more of a traditional country pate. This is the best. We couldn't find the green peppercorns by themselves, but did find the dried ones in an assortment of black, red, and green. After separating them, I hydrated them for the period of time that the livers were soaking in milk. Super! Be careful, though, if you don't like a bite of peppercorn. The green is milder than the black, but it's still pepper. Don't forego the amount of pepper, but you may want to grind it into the food processor with the bulk of the ingredients. The french cornichons are snooty (small dill gerkins) and don't do anything for the taste of the pate. Serve this great pate on a water cracker. item not reviewed by moderator and published
I had never made pate before and i found this recipe to be super easy and fast to do. I did forget to buy green peppercorns, so that is one ingredient I did not add, but I must honestly say that i don't see how it could have possibly been any better! Definately something I will be making again and again. item not reviewed by moderator and published
I'm a pate fiend and I loooooooove pate. However, I have difficulty finding good quality duck liver pate except for nice restaurants and super expensive specialty groceries. I therefore made the exact same recipe but with free range duck livers instead. It was AMAZING. I used 3-year old brandy and followed the recipe fairly exactly. My livers were getting ready before the 5 minutes (they may be in smaller pieces), so I threw in the brandy about 3 minutes into cooking them. I was using medium heat. Instead of folding in the last set of peppercorns, I processed them some more in the food processor. I used a bit more salt than the recipe called for. The butter really gives it an excellent texture, so don't hold back on that. My family raved (including my French husband)! This was my first time making it and it was very easy to prepare. item not reviewed by moderator and published
This was the first time I ever made pate and I feel sure that I will be making this again for parties and holidays. It yields a lot of product so you'll probably want to have a dinner party or bring it to an event. item not reviewed by moderator and published
OMG, not only is this the BEST tasting liver pate I have ever had, it is also very inexpensive to make when you figure how much a small container costs in the grocery store. My husband and I added up the cost and figured it cost about $4.00 and we got 3 times more than what you get at the store! And also so easy to make! THANK-YOU Emeril! Judi, Ixonia, WI item not reviewed by moderator and published
I made this for the first time for a fund raising event I hosted last spring. Having never made pate from scratch before, I did a trial run with a small gathering of friends. They loved it so much that they told me I had to do it for the fund raiser (since most of them where to be in attendance, I figured this was a good endorsement). In truth, it was easy to prepare, extremely flavorful, and when set out in ramekins (I used small white Souffle dishes) surrounded by small toast, and cornichons, made for a great presentation. item not reviewed by moderator and published
Made this for a holiday party and everyone loved it (even people who didn't think they'd like pate). I did make a few changes: Increased the amount of liver slightly, decreased the amount of butter and green peppercorns. Also, did not put green peppercorns on top. item not reviewed by moderator and published
Tasted a whole lot like Oscar Mayer liver sausage. This is not a dig at the recipe as it is pretty tasty. item not reviewed by moderator and published
Oh my,somebody get me a Depends........ I wanted to try something different and boy, this was it! I was going to leave out the last quarter stick of butter, then thought better of it. The butter made it fluffy and light, and the taste is exquisite. The thyme brings a nice zing to it. I will definitely use this again. In fact, it may not make it to the Superbowl Party tomorrow. item not reviewed by moderator and published
The best pate' I've had - as good or better than that of fine restaurants. Green peppercorns are not capers. I couldn't find them in brine, so I used dried ones, found in the spice section, and rehydrated them in white wine for about 1.5 hours while the livers soaked in the milk. I then smashed them slightly so they were not all whole. I used the brandy rather than the cognac. If you don't like this, you just don't like pate'! item not reviewed by moderator and published
skip the two hours of soaking - it really won't make a whole lot of difference. and to answer a previous reviewer - no green peppercorn are not capers. overall though, this is better then most pates you find in stores. item not reviewed by moderator and published
I made this for a dinner party, and everyone loved it! item not reviewed by moderator and published
Once you get past the 2 hour soaking time....this is a DIVINE treat! Even for someone who is cooking challenged such as myself, this is easy to make. item not reviewed by moderator and published
Extremely easy to prepare, (after I realized green peppercorns were actually capers.) are they? Very tasty I got rave reviews at a party from people who claim they know how to make pate. item not reviewed by moderator and published
Not sure if it was the appearance but the whole dish went in the garbage with only a few bited being eaten. item not reviewed by moderator and published
This is a easy and tasty recipe. item not reviewed by moderator and published