Chicken Liver Pate with Apple and Thyme Recipe

Servings: 6-8

This luxurious pate is inexpensive to and easy to make. Serve it with toast points and some fresh or roasted apple slices.


  • 1 pound chicken livers, cleaned and trimmed
  • 1/2 cup yellow onion, diced small
  • 1/2 cup tart green apple, peeled and diced small
  • 2 garlic cloves, smashed
  • Leaves from 3 thyme sprigs
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 1 whole allspice
  • 1/2 cup water
  • 1/2 cup apple cider
  • 3 sticks unsalted butter, at room temperature
  • 1 Tbsp. brandy or Calvados
  • Salt and pepper


  1. Place the livers, onion, apple, garlic, thyme, bay leaf, cinnamon stick, allspice, and 1 tsp. of salt in a medium sized pot and add the water and cider.
  2. Bring the pot to a simmer and then reduce the heat to low and cover the pot.
  3. Cook the livers, stirring occasionally, until they are just pink inside (about 5 minutes).
  4. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  5. Discard the bay leaf, cinnamon stick, and allspice and transfer the livers, onion, apples, and garlic to the bowl of a food processor with a slotted spoon.
  6. Blend mixture until coarsely pureed and with the machine running, add the butter, a little at a time, until fully incorporated.
  7. Add the brandy or Calvados and salt and pepper to taste.
  8. Process until completely smooth.
  9. Push the pâté through a coarse strainer and then divide it among 6-8 small ramekins.
  10. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until for about 4 hours or until completely chilled.

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