Chicken Liver Pate without Alcohol (Easy Recipe)

Chicken liver pate is a classic appetizer that is rich and decadent.

While many traditional recipes call for alcohol, this chicken liver pate without alcohol recipe is alcohol-free, making it perfect for those who prefer not to consume alcohol or for those who want to enjoy a delicious pate without the added spirits.

Chicken Liver Pate without Alcohol

This recipe is simple to make and requires just a few ingredients.

The star of the show is the chicken livers, which are cooked with butter (or duck fat for a dairy-free version) until they are tender and flavorful.

Along with the livers, minced shallot, garlic, and parsley add depth of flavor, while salt and pepper season the pate perfectly.

Chicken liver pate without alcohol is a versatile dish that can be enjoyed as an appetizer, spread onto crusty bread or crackers, or even used as a dip for vegetables.

It’s a delicious and elegant addition to any gathering or dinner party.

Chicken Liver Pate without Alcohol

When you’re in the mood for a luxurious appetizer that is both creamy and flavorful, this alcohol-free chicken liver pate is the perfect choice.

Ingredients

  • ½ pound chicken livers
  • ½ cup butter (or duck fat for dairy-free)
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp parsley, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

How To Make Chicken Liver Pate without Alcohol

  1. Clean the chicken livers by removing any connective tissues or membranes. Pat them dry with paper towels.
  2. In a large sauté pan, melt the butter (or heat the duck fat) over medium heat. Add the minced shallot and garlic and cook until softened and fragrant, about 2 minutes.
  3. Add the chicken livers to the pan and season with salt and black pepper. Cook the livers until they are browned on the outside but still slightly pink on the inside, about 4 minutes per side.
  4. Transfer the cooked livers, shallot, and garlic to a food processor. Add the minced parsley. Pulse the mixture until smooth and creamy, scraping down the sides of the processor as needed.
  5. Taste the pate and adjust the seasoning if necessary. You can add more salt and pepper to taste.
  6. Transfer the pate to a small bowl or ramekin and cover with plastic wrap. Refrigerate for at least 2 hours to allow the flavors to meld together and the pate to firm up.
  7. Serve the chicken liver pate with toasted bread, crackers, or vegetables. Enjoy!
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Tips for the Best Alcohol-Free Chicken Liver Pate

  • Use fresh and high-quality chicken livers for the best taste and texture. Look for livers that are deep red and free of any unpleasant odors.
  • Make sure to clean the livers properly by removing any visible sinew or membranes before cooking.
  • Cooking the livers until they are browned on the outside but still slightly pink on the inside will result in a smoother and more delicate pate.
  • For a creamier texture, you can add a splash of heavy cream or milk while processing the pate in the food processor. This will give it a smoother and silkier consistency.
  • Let the pate chill in the refrigerator for at least 2 hours before serving. This will allow the flavors to meld together and the pate to firm up, making it easier to spread or dip.

Recipe Variations

  • Add herbs: Experiment with different herbs to add a unique flavor profile to your pate. Fresh thyme or rosemary can give it an earthy touch, while chopped sage or tarragon can provide a more aromatic and complex taste.
  • Incorporate spices: Elevate the flavors of the pate by adding spices such as ground coriander, nutmeg, or even a pinch of cayenne pepper for a bit of heat.
  • Enhance with mushrooms: Sauteed mushrooms, such as cremini or shiitake, can add a rich and earthy dimension to the pate. Add them to the pan along with the shallot and garlic for a delightful twist.
  • Caramelized onions: For an extra layer of sweetness and depth, caramelize onions separately and mix them into the pate during the food processing step. This will add a delicious complexity to the overall flavor.
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What to Serve With Chicken Liver Pate

  • Toasted baguette slices or crusty bread: One of the classic ways to enjoy chicken liver pate is to spread it onto thinly sliced and toasted baguette rounds or crusty bread. The crispness of the bread pairs well with the smooth and creamy pate.
  • Crackers: Choose your favorite crackers, such as water crackers, whole wheat crackers, or even graham crackers, for a delightful crunch that complements the rich flavors of the pate.
  • Fresh vegetables: Serve the pate as a dip alongside fresh and crunchy vegetables like carrot sticks, celery, or radishes. These provide a refreshing contrast to the creamy and savory pate.

Storage Tips

  • Store the chicken liver pate in an airtight container or wrap it tightly with plastic wrap. This will help prevent oxidation and maintain its freshness.
  • Keep it refrigerated for up to 3-4 days. However, note that the pate may become slightly firmer as it chills.
  • If you want to freeze the pate, do so before adding any garnishes or toppings. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2-3 months.
  • Before serving the frozen pate, thaw it in the refrigerator overnight. Allow it to come to room temperature before enjoying.
  • Remember to always discard the pate if it develops an off smell or any signs of spoilage.
Chicken Liver Pate without Alcohol

Chicken Liver Pate without Alcohol

Indulge in the luxurious and creamy goodness of this chicken liver pate without alcohol. Made with tender chicken livers, aromatic herbs, and savory seasonings, this appetizer is perfect for spreading on crusty bread or pairing with your favorite crackers or vegetables.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 388 kcal

Instructions
 

  • Clean the chicken livers by removing any connective tissues or membranes. Pat them dry with paper towels.
  • In a large sauté pan, melt the butter (or heat the duck fat) over medium heat. Add the minced shallot and garlic and cook until softened and fragrant, about 2 minutes.
  • Add the chicken livers to the pan and season with salt and black pepper. Cook the livers until they are browned on the outside but still slightly pink on the inside, about 4 minutes per side.
  • Transfer the cooked livers, shallot, and garlic to a food processor. Add the minced parsley. Pulse the mixture until smooth and creamy, scraping down the sides of the processor as needed.
  • Taste the pate and adjust the seasoning if necessary. You can add more salt and pepper to taste.
  • Transfer the pate to a small bowl or ramekin and cover with plastic wrap. Refrigerate for at least 2 hours to allow the flavors to meld together and the pate to firm up.
  • Serve the chicken liver pate with toasted bread, crackers, or vegetables. Enjoy!

Notes

  • For a dairy-free version, substitute butter with an equal amount of duck fat or another dairy-free alternative.
  • Experiment with different herbs and spices to personalize the flavor of the pate.
  • Make sure to properly clean the chicken livers before cooking to ensure the best taste and texture.
  • The pate can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Thaw frozen pate in the refrigerator overnight before serving.