Gordon Ramsay Chicken Liver Pâté
This silky chicken liver pâté is inspired by Gordon Ramsay’s refined French approach. Tender chicken livers are quickly sautéed with aromatics, then blended until ultra-smooth with rich butter, cream, and a splash of brandy. The result? A decadent, deeply flavored spread perfect for crusty bread, crackers, or fancy party boards.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Sauté
- Cuisine: French
Ingredients
- 1 lb chicken livers, rinsed and trimmed of sinew
- 2 tbsp unsalted butter (for cooking)
- 1 tbsp olive oil
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- ¼ cup brandy or cognac
- ½ cup heavy cream
- ½ cup unsalted butter, softened (for blending)
- Salt and black pepper, to taste
- Optional: clarified butter for sealing the top layer
Instructions
Prep the Livers: Gently rinse the chicken livers under cold water and remove any discolored or stringy pieces. Pat them thoroughly dry with paper towels.
Cook the Aromatics and Livers: In a large skillet, warm the olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic and cook for about 2 minutes until softened and aromatic. Add the chicken livers along with the fresh thyme. Sear for 3–4 minutes per side, until browned on the outside but still slightly pink in the center. Season with salt and black pepper.
Deglaze the Pan: Pour in the brandy or cognac and allow it to simmer for 1–2 minutes, letting the alcohol cook off and flavors concentrate. Remove the pan from heat and allow it to cool slightly.
Blend Until Smooth: Transfer the contents of the skillet to a food processor. Add the softened butter and heavy cream. Blend until the mixture is silky and completely smooth, pausing to scrape down the sides if needed. Taste and adjust seasoning if necessary.
Chill and Store: Spoon the mixture into ramekins or small jars, smoothing the top with a spatula. If desired, pour a thin layer of melted clarified butter over the surface to seal it. Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture.
Notes
- For an extra-smooth pâté, you can strain the mixture through a fine mesh sieve after blending.
- This pâté pairs beautifully with pickles, onion jam, or crisp crostini.
- The clarified butter seal helps preserve freshness and adds a professional finish.
Find it online: https://cookingwithramsay.com/gordon-ramsay-chicken-liver-pate/