Gordon Ramsay Chicken Liver Pâté – Silky, Rich & Elegant

Gordon Ramsay’s Chicken Liver Pâté is a smooth, velvety spread made from seared chicken livers, aromatics, and butter, blended into a rich and creamy pâté. Finished with a clarified butter seal, this indulgent starter is perfect for spreading on toasted baguette or crackers and serving at dinner parties, holidays, or intimate gatherings.

What is Gordon Ramsay Chicken Liver Pâté?

It’s a classic French-style appetizer where chicken livers are sautéed with shallots, garlic, and herbs, then blended with butter, cream, and sometimes brandy or cognac to create a smooth, flavorful spread. Gordon Ramsay’s version is restaurant-worthy, with layers of richness and depth.

Other Gordon Ramsay Recipes

• Gordon Ramsay Sticky Toffee Pudding
• Gordon Ramsay Venison Wellington
• Gordon Ramsay Butternut Squash Risotto
• Gordon Ramsay Standing Rib Roast

Why You’ll Love Gordon Ramsay Chicken Liver Pâté

• Creamy and indulgent texture – Silky smooth and easy to spread
• Elegant yet simple – Impressive without being complicated
• Perfect make-ahead dish – Tastes even better after chilling
• Flavor-packed – Thanks to garlic, thyme, brandy, and butter
• Ideal for entertaining – Serve with crusty bread or crackers

Ingredients Needed for Gordon Ramsay Chicken Liver Pâté

• 1 lb chicken livers, cleaned and trimmed
• 2 tbsp unsalted butter (for cooking)
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ¼ cup brandy or cognac
• ½ cup heavy cream
• ½ cup unsalted butter, softened (for blending)
• Salt and black pepper, to taste
• Optional: clarified butter for sealing the top

Step-by-Step Instructions to Make Gordon Ramsay Chicken Liver Pâté

Prepare the Chicken Livers:

1. Rinse and trim the chicken livers, removing any green or sinewy parts.
2. Pat them dry with paper towels.

Sauté the Aromatics and Livers:

3. In a skillet, heat butter and olive oil over medium heat.
4. Add shallots and garlic, sauté until soft, about 2 minutes.
5. Add chicken livers and thyme, and cook for 3–4 minutes per side, until browned outside but still slightly pink inside.
6. Season with salt and pepper.

Deglaze and Finish Cooking:

7. Add brandy to the pan and let it simmer for 1–2 minutes to cook off the alcohol.
8. Remove from heat and let cool slightly.

Blend the Pâté:

9. Transfer the mixture to a food processor.
10. Add softened butter and cream, and blend until completely smooth.
11. Taste and adjust seasoning if needed.

Chill and Set:

12. Spoon the pâté into ramekins or jars, smoothing the tops.
13. Optional: pour a thin layer of melted clarified butter on top to seal.
14. Cover and chill in the fridge for at least 2 hours (preferably overnight).

Best Sides to Serve with Gordon Ramsay Chicken Liver Pâté

• Toasted baguette slices – Crispy, warm, and perfect for spreading
• Cornichons or pickled onions – Adds acidity to balance richness
• Cranberry or onion jam – Sweet contrast to the savory pâté
• Grainy mustard – For a sharp bite
• Mixed greens salad – Lightens the plate

Pro Tips for the Best Gordon Ramsay Chicken Liver Pâté

• Don’t overcook the livers – They should be slightly pink inside for best texture
• Blend until silky smooth – Scrape the sides of the blender as needed
• Use quality butter and cream – It enhances flavor and richness
• Let it rest overnight – Improves flavor and consistency
• Seal with clarified butter – Helps preserve and adds elegance

Creative Variations of Gordon Ramsay Chicken Liver Pâté

• Add a splash of port or sherry – For deeper sweetness
• Infuse with truffle oil – For a gourmet twist
• Top with pistachios or herbs – Adds texture and presentation
• Swap cream for crème fraîche – Tangier flavor
• Serve in mini jars – Elegant and easy for individual servings

Storage and Reheating Tips for Gordon Ramsay Chicken Liver Pâté

• Store tightly covered in the fridge for up to 5 days
• Keep sealed with butter to extend freshness
• Serve chilled or at room temperature – Do not reheat
• Freeze for up to 1 month, well wrapped (without the butter seal)
• Thaw overnight in the fridge before serving

FAQs

How do you make chicken liver pâté smooth and creamy?

For a smooth texture, sauté the livers until just pink inside, then blend them while still warm with softened butter and cream until completely silky. A high-speed blender or food processor works best.

Can you freeze chicken liver pâté?

Yes, chicken liver pâté freezes well. Store it in an airtight container without the butter seal, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

How long does homemade chicken liver pâté last in the fridge?

Homemade pâté will last up to 5 days in the fridge if stored in an airtight container and optionally sealed with a layer of clarified butter to preserve freshness.

What can I use instead of brandy in chicken liver pâté?

You can substitute brandy with sherry, cognac, white wine, or even a splash of port. If avoiding alcohol, a little chicken stock or apple cider vinegar adds depth without the booze.

Final Thoughts

Gordon Ramsay’s Chicken Liver Pâté is a classic appetizer reimagined with bold flavor and luxurious texture. It’s easy to prepare, tastes even better the next day, and is guaranteed to impress guests. Serve it with crusty bread, a sharp condiment, and a glass of wine—French bistro vibes at home.

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