Sautéed and served alone, chicken livers can be polarizing. But pureed into a creamy pâté with butter and seasonings, they’re undeniably delicious—even if you are squeamish about offal.
Here, seven incredible chicken liver pâtés are a breeze to whip up ahead of time for perfect holiday party hors d’oeuvres.
This buttery, earthy pâté can be spread on crostini, stuffed into Cognac-poached prunes, or even shaped into small balls and deep-fried with sage leaves.
This pâté gets extra flavor from anchovies and Marsala. Crème fraîche makes it incredibly silky.
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Schmaltz (rendered chicken fat) gives this pâté its incredible richness.
The richness of this silky pâté is balanced by tart green peppercorns. It's even better made a day ahead.
Chefs Vinny Dotolo and Jon Shook spent a month perfecting their creamy chicken-liver mousse, topped with a jam of sweet sautéed shallots and balsamic vinegar.
This mousse is supremely light, with a lovely hint of apple from Calvados.
This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style.