Gordon Ramsay’s Chicken Liver Pâté is a rich, velvety appetizer that’s packed with flavor. Made with chicken livers, butter, and a touch of brandy, this recipe is perfect for spreading on toast or crackers for a sophisticated starter or party dish.
What is Gordon Ramsay’s Chicken Liver Pâté?
Gordon Ramsay’s Chicken Liver Pâté is a smooth and creamy spread made from sautéed chicken livers blended with butter, aromatics, and brandy or sherry. It’s a classic French-inspired dish that’s both elegant and easy to make, offering a luxurious addition to any table.
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Why You Should Try This Recipe
- Rich and flavorful: A perfect balance of savory and buttery smoothness.
- Easy to prepare: Simple ingredients and quick preparation.
- Sophisticated appetizer: Ideal for dinner parties or special occasions.
- Make-ahead friendly: Can be prepared in advance for convenience.
- Customizable: Adjust seasonings or add extra flavors like garlic or herbs.
Ingredients Needed to Make Gordon Ramsay Chicken Liver Pâté
- Chicken livers – 300g, cleaned and trimmed.
- Butter – 100g, softened, for richness.
- Shallots – 2, finely chopped, for sweetness.
- Garlic – 2 cloves, minced, for flavor.
- Brandy or sherry – 2 tablespoons, for depth.
- Double cream – 50ml, adds a silky texture.
- Thyme – 1 sprig, for a hint of herbaceousness.
- Salt and black pepper – To taste.
- Bay leaf – 1, optional, for added aroma.
For Garnish (Optional):
- Clarified butter – For sealing the pâté.
- Fresh thyme leaves – For presentation.
Equipment Needed
- Frying pan
- Blender or food processor
- Small ramekins or jars
- Spatula
Instructions to Make Gordon Ramsay Chicken Liver Pâté
Step 1: Prepare the Chicken Livers
- Clean the chicken livers by trimming off any connective tissue or greenish parts. Pat them dry with paper towels.
Step 2: Sauté the Aromatics
- In a frying pan, melt 25g of butter over medium heat. Add the chopped shallots, garlic, and thyme, and sauté until softened and fragrant, about 2–3 minutes.
Step 3: Cook the Chicken Livers
- Add the chicken livers to the pan and cook for 3–4 minutes on each side, until browned but still slightly pink in the center. Avoid overcooking to keep the livers tender.
- Add the brandy or sherry and let it simmer for 1–2 minutes, allowing the alcohol to evaporate. Remove from heat and discard the thyme sprig and bay leaf (if used).
Step 4: Blend the Pâté
- Transfer the cooked chicken livers and pan contents to a blender or food processor.
- Add the remaining butter and double cream, and blend until smooth and creamy.
- Season with salt and black pepper to taste.
Step 5: Chill and Set
- Spoon the pâté into small ramekins or jars, smoothing the top with a spatula.
- Optional: Pour a thin layer of clarified butter over the top to seal and preserve freshness.
- Cover and refrigerate for at least 2 hours, or until set.
Step 6: Serve
- Serve the pâté with crusty bread, crackers, or fresh vegetables. Garnish with fresh thyme leaves if desired.
What Goes Well With Gordon Ramsay Chicken Liver Pâté
- Crusty baguette slices: Perfect for spreading.
- Crisp crackers: Adds texture.
- Pickled vegetables: Balances the richness.
- Fruit chutney: Adds a sweet and tangy contrast.
- Fresh herbs: Enhances the presentation and flavor.
- Dry white wine: Complements the creamy pâté.
Expert Tips for Making the Best Gordon Ramsay Chicken Liver Pâté
- Don’t overcook the livers: Keep them slightly pink inside for the best texture.
- Use fresh livers: Ensures the pâté has a clean, rich flavor.
- Strain the mixture: For an extra smooth and silky texture, pass the blended pâté through a fine mesh sieve.
- Seal with butter: Clarified butter not only preserves the pâté but also adds an extra layer of richness.
- Serve at room temperature: Allows the flavors to shine.
Easy Variations of Gordon Ramsay Chicken Liver Pâté
- Garlic and herb pâté: Add more garlic and fresh herbs like parsley or chives.
- Spiced pâté: Include a pinch of nutmeg or allspice for a warm flavor.
- Citrus twist: Add a squeeze of lemon juice for a zesty touch.
- Mushroom pâté: Blend in sautéed mushrooms for an earthy flavor.
- Vegan alternative: Use lentils and mushrooms as a plant-based substitute for chicken livers.
Best Practices to Store Gordon Ramsay Chicken Liver Pâté
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Pâté can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
- Keep sealed: Use clarified butter to seal the pâté and extend its shelf life.
Best Practices to Serve Gordon Ramsay Chicken Liver Pâté
- Allow the pâté to sit at room temperature for 10–15 minutes before serving for the best texture and flavor.
Nutrition Value (per serving)
- Calories: 250
- Protein: 15g
- Fat: 20g
- Carbohydrates: 2g
FAQs
How do I clean chicken livers for pâté?
To clean chicken livers, trim away any visible connective tissue and remove any greenish or discolored parts. Rinse them under cold water and pat dry with paper towels.
Can I make chicken liver pâté without alcohol?
Yes, you can omit the brandy or sherry and use chicken stock or a splash of apple juice instead for added flavor.
How long can chicken liver pâté be stored?
Chicken liver pâté can be stored in the refrigerator for up to 3 days if covered tightly or sealed with a layer of clarified butter.
Can I freeze chicken liver pâté?
Yes, chicken liver pâté freezes well. Place it in an airtight container, seal with clarified butter, and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Final Words
Gordon Ramsay’s Chicken Liver Pâté is a rich and sophisticated dish that’s surprisingly easy to make. Its creamy texture and bold flavors make it a perfect addition to any appetizer spread.
Try this recipe to impress your guests or enjoy a gourmet treat at home!
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Gordon Ramsay Chicken Liver Pate
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6
- Category: Appetizer
- Method: Sautéing and blending
- Cuisine: British
Description
Gordon Ramsay’s Chicken Liver Pâté is a smooth and creamy spread made from sautéed chicken livers blended with butter, aromatics, and brandy or sherry. It’s a classic French-inspired dish that’s both elegant and easy to make, offering a luxurious addition to any table.
Ingredients
- Chicken livers – 300g, cleaned and trimmed.
- Butter – 100g, softened, for richness.
- Shallots – 2, finely chopped, for sweetness.
- Garlic – 2 cloves, minced, for flavor.
- Brandy or sherry – 2 tablespoons, for depth.
- Double cream – 50ml, adds a silky texture.
- Thyme – 1 sprig, for a hint of herbaceousness.
- Salt and black pepper – To taste.
- Bay leaf – 1, optional, for added aroma.
For Garnish (Optional):
- Clarified butter – For sealing the pâté.
- Fresh thyme leaves – For presentation.
Instructions
Step 1: Prepare the Chicken Livers
- Clean the chicken livers by trimming off any connective tissue or greenish parts. Pat them dry with paper towels.
Step 2: Sauté the Aromatics
- In a frying pan, melt 25g of butter over medium heat. Add the chopped shallots, garlic, and thyme, and sauté until softened and fragrant, about 2–3 minutes.
Step 3: Cook the Chicken Livers
- Add the chicken livers to the pan and cook for 3–4 minutes on each side, until browned but still slightly pink in the center. Avoid overcooking to keep the livers tender.
- Add the brandy or sherry and let it simmer for 1–2 minutes, allowing the alcohol to evaporate. Remove from heat and discard the thyme sprig and bay leaf (if used).
Step 4: Blend the Pâté
- Transfer the cooked chicken livers and pan contents to a blender or food processor.
- Add the remaining butter and double cream, and blend until smooth and creamy.
- Season with salt and black pepper to taste.
Step 5: Chill and Set
- Spoon the pâté into small ramekins or jars, smoothing the top with a spatula.
- Optional: Pour a thin layer of clarified butter over the top to seal and preserve freshness.
- Cover and refrigerate for at least 2 hours, or until set.
Step 6: Serve
- Serve the pâté with crusty bread, crackers, or fresh vegetables. Garnish with fresh thyme leaves if desired.
