Chicken Liver Pate: Terrine de Foies de Volaille

Total Time:
6 hr 40 min
25 min
6 hr
15 min

6 servings

  • 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

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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Cooking Tips
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