Chicken Liver Pâté

Chicken Liver Pâté

Chicken Liver Pâté

Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Prep Time10 minutes
Cook Time20 minutes
Refrigerating Time2 hours
Course: Appetizer, Snack
Cuisine: French, Vietnamese
Keyword: appetizer, Chicken, European, French, snack, Southeast Asian, Vietnamese
Author: Alex Gorgos

Equipment

  • food processor

Ingredients

  • 1 tbsp olive oil
  • 3/4 cup yellow onion diced
  • 4 garlic cloves minced
  • 4 tbsp unsalted butter
  • 1 lb chicken livers
  • 8 oz ground pork
  • 1 tbsp cognac, bourbon, or brandy
  • 1 tbsp heavy cream
  • 2 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Place the ground pork in a food processor and pulse until smooth. Set aside.
  • Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
  • Add in the garlic and cook for 2 minutes.
  • Melt the butter in the pan.
  • Add in the ground pork and chicken livers.
  • Cook for 15 minutes. Let cool at room temp.
  • Place the liver mixture into the food processor with the rest of the ingredients.
  • Purée until smooth. Refrigerate for 2 hours before serving.