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Gordon Ramsay Chicken Liver Pâté – Silky, Rich & Elegant

Gordon Ramsay Chicken Liver Pâté
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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.

Ingredients

Scale

  • 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

Instructions

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:

  1. In a skillet, heat butter and olive oil over medium heat.

  2. Add shallots and garlic, sauté until soft, about 2 minutes.

  3. Add chicken livers and thyme, and cook for 3–4 minutes per side, until browned outside but still slightly pink inside.

  4. Season with salt and pepper.

Deglaze and Finish Cooking:

  1. Add brandy to the pan and let it simmer for 1–2 minutes to cook off the alcohol.

  2. Remove from heat and let cool slightly.

Blend the Pâté:

  1. Transfer the mixture to a food processor.

  2. Add softened butter and cream, and blend until completely smooth.

  3. Taste and adjust seasoning if needed.

Chill and Set:

  1. Spoon the pâté into ramekins or jars, smoothing the tops.

  2. Optional: pour a thin layer of melted clarified butter on top to seal.

  3. Cover and chill in the fridge for at least 2 hours (preferably overnight).

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-liver-pate/