Creamy, rich, and filled with the warmth of home, this liver pate is a recipe passed down from my mom. Perfect for spreading on fresh bread or crackers, it’s a comforting classic that brings family and friends together.

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My mom makes delicious liver pate. I asked her for the recipe, and then asked ChatGPT to "formalize" the recipe for me:

Chicken Liver Pâté recipe. I have around 750 grams chicken liver, onions which I will fry in butter, heavy whipping cream, hardboiled eggs and a splash of whiskey

It responded:

Here's a simple and flavorful liver Pâté recipe using the ingredients you have:

Chicken Liver Pâté Recipe

Ingredients:

750 grams chicken liver, cleaned and trimmed
2 medium onions, finely chopped
2 tablespoons butter (for frying)
1/2 cup heavy whipping cream
2 hardboiled eggs, peeled
1-2 tablespoons whiskey (optional, to taste)
Salt and pepper to taste

Instructions:

Prepare the liver: Rinse the chicken livers and pat them dry with paper towels. Remove any visible connective tissue or fat.
Cook the onions: Heat the butter in a pan over medium heat. Add the chopped onions and cook until they turn translucent and golden brown, about 10 minutes. Set aside.
Cook the liver: In the same pan, add the chicken livers. Cook for about 5-7 minutes, turning them occasionally, until they are browned on the outside but still slightly pink in the center. You can add a splash of whiskey while cooking for extra depth of flavor.
Blend: Once the liver and onions are cooked, allow them to cool for a few minutes. Place the liver, onions, hardboiled eggs, and heavy whipping cream into a food processor. Add salt and pepper to taste. Blend until smooth. If the paste is too thick, add more cream to reach your desired consistency.
Taste and adjust: Taste the mixture and adjust the seasoning if necessary, adding a little more whiskey, salt, or pepper.
Chill: Transfer the liver paste to a container, cover, and refrigerate for at least 2 hours to allow the flavors to meld.

This spread can be served on crackers, bread, or used as a filling for sandwiches.

I wanted it for Christmas eve (tomorrow) so I needed to know if I can make it today:

how long does it last?

It suggested:

Chicken liver paste typically lasts about 3-4 days in the refrigerator if stored in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before using it.

I weighted the liver and saw I had more than I thought:

Adjust recipe quantities for 1kg liver

Enjoy!

Servings: 10

Calories per Serving: ~200

Total Time: 45 minutes

My Mom’s Incredible Chicken Liver Pâté

Ingredients:

1 kg chicken liver, cleaned and trimmed
3 medium onions, finely chopped
3 tablespoons butter (for frying)
3/4 cup heavy whipping cream
3 hardboiled eggs, peeled
2 tablespoons whiskey (optional, for flavor)
Salt and pepper, to taste

Instructions:

Prepare the Liver: Clean and trim the chicken livers, removing any connective tissue or fat. Pat them dry.
Cook the Onions: Heat butter in a large skillet over medium heat. Add onions and sauté until golden and caramelized, about 10-12 minutes. Remove and set aside.
Cook the Liver: In the same skillet, add the chicken livers. Fry for 6-8 minutes, turning occasionally, until browned outside but slightly pink inside. Add whiskey and simmer for 1 minute to deglaze. Remove from heat.
Blend the Pâté: Let the liver and onions cool slightly. In a food processor, combine liver, onions, hardboiled eggs, and heavy cream. Season with salt and pepper. Blend until smooth. Adjust seasoning if needed.
Chill and Serve: Transfer the pâté to a container, cover, and refrigerate for at least 2 hours to let the flavors meld. Serve chilled.