Pate is a French appetizer or first course made with finely ground meat, herbs and most often butter or bacon are added for flavor and texture.
Our gluten-free liver pate is easy to make, silky-smooth and savory. While some versions of pate are baked in a terrine and served warm, our version is served cold as an appetizer with gluten-free crostini - toasted bread, or with gluten-free crackers or gluten-free corn tortilla chips.
Classic pate is naturally gluten-free. The ingredients are simple and the cooking technique easy. Serve this elegant appetizer potted in small ramekins with gluten-free crostini or crackers.
This recipe serves about 12 as an appetizer. If you are planning on serving liver pate for 6 to 8 people, cut the recipe in half and be sure to allow it to chill overnight for best flavor.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 12 as an appetizer
- 2 pounds fresh chicken livers
- 2 cups milk
- 1 cup (2 sticks) chilled unsalted butter
- 2 cups finely chopped sweet yellow onions
- 6 minced cloves garlic
- 5 bay leaves
- 2 teaspoons dry thyme
- 1 teaspoon Kosher salt, or to taste
- 3/4 teaspoons freshly ground black pepper, or to taste
- 1/2 cup Cognac or brandy
- Chopped parsley leaves, for garnish
Place chicken livers in a strainer. Thoroughly rinse with cold water. Cut fatty fiber from liver. Place cleaned liver in a glass bowl. Pour in enough milk to completely cover livers. Cover bowl with plastic wrap and refrigerate for 2 hours.
While liver is soaking, chop onions, mince cloves garlic and parsley. When livers have soaked in milk for 2 hours, pour them into a mesh strainer and thoroughly drain. Discard milk.
Place 1 stick of butter in a large frying pan. Heat on medium high. Add chopped onion and saute for 5 minutes or until onion starts to brown. Add minced garlic and saute for 1 minute. Add drained liver and cook over medium high heat for about 6 minutes or until liver begins to turn brown but is still pink on the inside.
Add bay leaves, dried thyme, salt and pepper. Cook for about 2 more minutes. Add cognac or brandy, reduce heat to medium low and simmer until liquids have reduced and livers are completely cooked through, about 10 minutes.
Let mixture cool for about 15 minutes, discard bay leaves and pour into the bowl of food processor. Cut remaining stick of butter into cubes. Add half of the butter to the liver and pulse several times. Add remaining butter and pulse until the pate is smooth. Adjust seasonings to taste.
Use a spatula to scrape pate into two 2-cup crocks or four 1-cup ramekins if you prefer. Cover tightly with plastic wrap and refrigerate overnight before serving. Liver pate can be made up to two days before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.