Enjoy the best food in the world with Gordon Ramsay’s Liver Pate. With just chicken livers, butter, garlic, and thyme in this easy recipe, you can make a delicious meal in 20 minutes. When served in ramekins, this pate’s rich, smooth texture is sure to impress your guests.

💗 Why You’ll Love Gordon Ramsay Chicken Liver Pate

Gordon Ramsay’s chicken liver pate tastes incredibly rich and savory.
Smooth and creamy, the pate is a delicious spread.
The perfect seasoning is guaranteed by Ramsay’s method, which also makes sure that the taste is perfectly balanced.
As a starter, a snack, or a classy addition to a charcuterie board, it’s delicious.
Simply follow Gordon Ramsay’s simple instructions to make this fancy treat quickly and easily.

❓ What Is Gordon Ramsay Chicken Liver Pate Recipe?

Gordon Ramsay’s Chicken Liver Pate is a creamy spread made with chicken livers, butter, garlic, shallot, thyme, sea salt, black pepper, water, and heavy cream.

🍗 Gordon Ramsay Chicken Liver Pate Recipe Ingredients

8 ounces Chicken livers (or duck or goose livers)
6 tablespoons Unsalted butter (softened)
2 cloves Garlic (minced)
1 medium Shallot (minced)
1 tablespoon Fresh thyme leaves
1/2 teaspoon Sea salt (or more to taste)
1/2 teaspoon Black pepper (or more to taste)
1/2 cup Water
2 tablespoons Heavy cream

🥣 How To Make Gordon Ramsay Chicken Liver Pate?

Remove connective tissue from chicken livers.
In a pan over medium heat, melt 1 tablespoon butter. Add garlic and shallots; cook for 1 min.
Add water, sea salt, black pepper, thyme, and chicken livers. Increase heat, bring to a simmer. Reduce heat, cover, and cook for 4-8 mins, stirring occasionally, until livers are barely pink inside and lightly browned outside.
Turn off heat. Cover livers for 5 mins, then drain liquid.
Transfer the liver mix to a blender. Blend until smooth, adding cream and remaining butter gradually. Adjust cream for desired consistency. Add more black pepper and sea salt as needed.
Put the mixture into ramekins. Tightly wrap in plastic wrap, ensuring it touches the top to exclude air. Secure with rubber bands.

💭 Recipe Tips

For the best taste, make sure the livers are just barely pink on the inside.
To make the mixture smoother, add the cream slowly while mixing.
Make changes to the seasonings based on your taste.
For less salt, use butter that hasn’t been treated.
Securing things with rubber bands and tightly wrapping them in plastic helps keep them fresh.

🥪 What To Serve Chicken Liver Pate?

Serve chicken liver pate with toasted bread, crackers, or sliced baguette. It also pairs well with cornichons, pickles, and a dollop of mustard for added flavor.

🎚 How To Store Chicken Liver Pate?

In the fridge: Store chicken liver pate in an airtight container for up to 4-5 days to maintain its freshness.
In the freezer: Freeze chicken liver pate in a sealed container for up to 3 months.

🥵 How To Reheat Chicken Liver Pate?

In the oven: Place chicken liver pate in a heatproof dish, cover with foil, and warm for 10-15 minutes at 325°F.
In the microwave: Microwave chicken liver pate on low power in, stirring in 3 minutes between, until warmed through.

FAQ’S

How Can I Make The Pate Spicier?

You can add a pinch of cayenne pepper or a dash of hot sauce to achieve the desired level of spiciness.

Can I Add Roasted Garlic?

Yes, incorporating roasted garlic will add a mellow and slightly sweet dimension to the pate.

How Can I Create A Sweet And Savory Contrast With The Pate?

Serve it alongside a fruity chutney or preserves to achieve a delightful sweet and savory balance.

What’s The Purpose Of Tightly Wrapping The Ramekins In Plastic Wrap?

Tightly wrapping the ramekins in plastic wrap excludes air, preserving the pate’s freshness and preventing it from drying out.

Gordon Ramsay Chicken Liver Pate Recipe

Erin Table for Seven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Course Appetizer

Cuisine British

Servings

Calories 253 kcal

Ingredients

8 ounces chicken livers or duck or goose livers
6 tablespoons unsalted butter softened
2 cloves garlic minced
1 medium shallot minced
1 tablespoon fresh thyme leaves
½ teaspoon sea salt or more to taste
½ teaspoon black pepper or more to taste
½ cup water
2 tablespoons heavy cream

Instructions

Remove connective tissue from chicken livers.
In a pan over medium heat, melt 1 tablespoon butter. Add garlic and shallots; cook for 1 min.
Add water, sea salt, black pepper, thyme, and chicken livers. Increase heat, bring to a simmer. Reduce heat, cover, and cook for 4-8 mins, stirring occasionally, until livers are barely pink inside and lightly browned outside.
Turn off heat. Cover livers for 5 mins, then drain liquid.
Transfer the liver mix to a blender. Blend until smooth, adding cream and remaining butter gradually. Adjust cream for desired consistency. Add more black pepper and sea salt as needed.
Put the mixture into ramekins. Tightly wrap in plastic wrap, ensuring it touches the top to exclude air. Secure with rubber bands.

Notes

For the best taste, make sure the livers are just barely pink on the inside.
To make the mixture smoother, add the cream slowly while mixing.
Make changes to the seasonings based on your taste.
For less salt, use butter that hasn’t been treated.
Securing things with rubber bands and tightly wrapping them in plastic helps keep them fresh.

Nutrition

Calories: 253kcalCarbohydrates: 3gProtein: 10gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 249mgSodium: 338mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 7001IUVitamin C: 14mgCalcium: 29mgIron: 6mg

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