Treat yourself to this exquisite chicken liver pâté—an elegant, crowd-pleasing spread that will impress even the most discerning palate. The recipe is straightforward, but it rewards a little care and patience with flawless results, perfect for sharing with family and friends.
What Is Chicken Liver Pâté, and Where Does It Come From?
The pâté de foie de volaille is a classic of French gastronomy, traditionally made with poultry livers, a touch of pork, fragrant spices, and fresh herbs. In the same spirit, pork liver mousse is equally irresistible.
This rustic specialty hails from the French countryside, where nothing went to waste and every part of the animal found its purpose. Families prepared large batches of pâté, then canned or jarred it to enjoy all year long. Its velvety texture and deep, savory flavor have made it a staple of festive tables and refined appetizers.
Seasoning Quantities per Kilogram and Other Tips
For perfectly balanced seasoning, use the following amounts per kilogram of meat mixture:
- 3 g pepper
- 12 g salt (up to 18 g for a bolder cure)
- 2 g sugar
- 1 g dried garlic
- 2 g Rabelais spice blend
Tip: Bring the duck fat to room temperature—or gently soften it in the microwave—before adding it to the mix. For maximum flavor, refrigerate the seasoned mixture overnight before cooking. It’s optional, but the extra time yields unbeatable depth.
When filling your terrines, wipe the rims with paper towels dampened with white vinegar to prevent contamination and improve shelf life. Proper sterilization is also crucial. Use an autoclave or the boiling-water method, following your equipment’s instructions to ensure a safe, delicious pâté.
Recipe adapted from the blog “Charcuterie Di Lorenzo.”
Equipment
- 10 terrines
Ingredients
- 1.2 kg chicken livers
- 1.2 kg pork belly
- 100 g duck fat
Seasonings
- 7 g freshly ground black pepper
- 30 g salt
- 5 g sugar
- 2 g garlic dried
- 5 g Rabelais spice blend
- 15 ml Mei Kwei Lu
- 3 eggs
- 2 onions medium
Procédé
- Remove the rind from the pork belly, then dice the meat.
- Grind the diced pork belly together with the chicken livers and onions.
- Microwave the whole onions until soft, then chop them.
- Combine all the ingredients except the eggs, kneading thoroughly.
- Bring the duck fat to room temperature so it incorporates smoothly.
- Press a sheet of plastic wrap directly onto the surface of the mixture.
- Refrigerate overnight.
- The next day, add the eggs and mix until fully incorporated.
- Spoon the mixture into the terrines, leaving about 2 cm of headspace.
- Wipe the rims with a clean cloth or paper towel dampened with white vinegar.
- Sterilize the sealed terrines—either in an autoclave at 10 lb for 75 minutes or submerged in boiling water for 3 hours.
- If cooking in a water bath, preheat the oven to 180 °C and bake for about 1 hour.
- Insert a skewer to check that the pâté is cooked through.
