For an even smoother pate, consider passing the mixture through a fine-mesh sieve after processing. Serve the chicken liver pate with toasted baguette slices, crackers, or crudités. A drizzle of balsamic glaze or a sprinkle of fresh herbs can add an extra touch of elegance. The pate can be stored in the refrigerator for up to 3 days. If you don't have Grand Marnier, you can substitute with another orange liqueur or even a splash of brandy with a bit of orange zest.
Chicken Liver Pate with Currants
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PREP TIME20 mins
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COOK TIME6 mins
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TOTAL TIME4 hrs 26 mins
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SERVING32 People
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VIEWS10
A luxuriously smooth and deeply flavored chicken liver pate, studded with plump, brandy-soaked currants. This elegant spread boasts a subtle, enigmatic note that will leave your guests guessing – a truly unique and unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol123 mg
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Fiber0 g
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Protein5 g
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Saturated Fat5 g
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Sodium61 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, combine the dried currants and orange liqueur. Allow to soak until the currants are plump and have absorbed the liquid, about 1 hour.
02
StepMelt 1/4 cup of the butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
03
StepAdd the trimmed chicken livers to the skillet and cook, stirring occasionally, until they are no longer pink in the center, approximately 5 to 8 minutes. Ensure not to overcook, as this can make the pate grainy.
04
StepIn a food processor, combine the remaining 3/4 cup butter, the cooked chicken liver mixture, heavy cream, dried thyme, and ground allspice. Process until the mixture is completely smooth and creamy.
05
StepTransfer the pate to a bowl and gently fold in the plumped currants and any remaining orange liqueur.
06
StepSeason the pate generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
07
StepDivide the pate among small ramekins or a serving dish. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the pate to prevent a skin from forming.
08
StepRefrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the pate to firm up.
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Herman Abshire
Jun 29, 2025The instructions were easy to follow, and the pate turned out perfectly. I will definitely be making this again.
Evan Wilderman
Jun 23, 2025This recipe is amazing! The pate was so smooth and flavorful. The currants added the perfect touch of sweetness.
Mauricio Yundt
Jun 20, 2025This pate is dangerously delicious. Be careful!
Sydni Fahey
Jun 19, 2025I added a pinch of cayenne pepper as suggested, and it gave the pate a nice little kick.
Matt Schroeder
Jun 17, 2025A great recipe! I really enjoyed the balance of the sweetness from the currents.
Stuart Boyle
Jun 16, 2025This is the best chicken liver pate I've ever had!
Jarret Lehner
Jun 14, 2025I made this for a dinner party, and it was a huge hit. Everyone loved it!