What am I, Chopped Liver?


  • 1416oz cleaned chicken livers
  • 2 large shallots minced
  • 1 small sweet onion
  • 2 tablespoons fresh Thyme leaves
  • 1.5 ounces of Calvados Brandy (can also use Cognac – I try to keep it French)
  • 9 tablespoons of butter (unsalted French butter)
  • 6 tablespoons heavy cream
  • 1 teaspoon of allspice


Heat 2 tablespoons of the butter over medium high heat. Sauté shallots and onions until soft and until the outer edges began to caramelize.

Add Calvados and either flambe (make sure you have your fire extinguisher handy JUST in case) or cook down until alcohol has mostly evaporated out (much safer method).

Transfer to a food processor – add thyme, butter, cream and allspice. combined until nice and creamy. Add salt to taste.

I recommend pushing the completed mixture through a course strainer to remove any bits and to ensure a super creamy finished texture. It’s a little messy but worth the time.

Put pate in your favorite ramekin, wrap in plastic wrap with the wrap touching the pate and refrigerate over night.





Serve with crusty French baguette and crudités.

They can be frozen also for future enjoyment


Keywords: Pâtè, chicken liver, butter, calvados