Chicken Pâté

Chicken Pâté

When you’re breaking down a whole chicken, it’s easy to toss the gizzard, heart, and liver aside, but don’t be so hasty. A chicken pâté made with the gizzard, heart, and liver isn’t just delicious; it’s also a great way to use every part of the bird.

Unlike traditional pâtés that rely heavily on liver, this version uses the whole offal trifecta, giving you a smoother, less iron-intense flavor. Think of it as an introduction to pâté for those who might find the strong iron taste of liver a bit too much.

This recipe skips the usual heavy cream and leans on butter and sautéed onions to bring everything together. You’ll still get that rich, spreadable texture with a smoother, lighter flavor. Plus, the Madeira (or sherry if you’re in a pinch) adds a sweet, nutty depth that balances the richness of the offal. Cooking it all together, scraping the thyme leaves into the mix, and blending it smooth, you’re left with a pâté that’s rustic yet refined, ideal for spreading on crusty bread or Crostinis.

There’s something undeniably satisfying about transforming humble, often overlooked parts into something special. Every time you purchase a whole bird, you have an opportunity to make something spectacular. Trust me, this pâté will have you rethinking what you might have considered “scraps” before.

Main Ingredients:

Chicken Offal: This includes the gizzard, heart, and liver from a whole chicken. All three parts give a balanced, mild flavor, avoiding the intense iron taste that liver alone can bring.

Onion: Half a pound of finely chopped onion is sautéed in butter until caramelized, adding sweetness and depth to the pâté without overpowering the delicate offal.

Madeira: A sweet, fortified wine often used in cooking to add complexity and a hint of nuttiness. Sherry or white wine can be substituted if you don’t have Madeira. However, each will bring a slightly different flavor profile.

Thyme: A whole bundle infuses the mixture with an earthy, herbaceous note. Make sure to scrape off the leaves into the mix.

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Chicken Pate

5.0 from 1 vote

Course: Appetizers

A chicken pâté made with the gizzard, heart, and liver isn’t just delicious; it’s also a great way to use every part of the bird.

Yields

1

cup

Prep time

15

minutes

Cooking time

30

minutes

Chill for

3

hours 

Total time

3

hours 

45

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 4 oz chicken offal, minced
  (from a whole chicken)

• 1 medium onion, chopped fine

• 1 1/2 tbsp garlic, chopped

• 1/3 cup madeira (can substitute sherry
  or white wine if necessary)

• 1 bundle thyme

• 4 tbsp butter

• 1/8 tsp salt

• 1/8 tsp pepper

Method

• Prep and Sauté: Melt the butter in a pan on medium heat. Add the chopped onion, garlic, and the whole thyme bundle. Sauté for about 8-10 minutes, allowing the onions to caramelize slightly.
• Cook the Offal: Add the minced offal to the pan and sauté for 10 minutes. You want the offal cooked through and to start to brown a bit.
• Add Madeira and Cover: Pour in the Madeira, cover the pan, and cook for 6-8 minutes. This step helps the flavors come together and softens the offal for blending.
• Remove Thyme and Blend: Remove the thyme bundle, making sure to scrape the leaves off into the mix. Transfer everything to a blender. Season with salt and pepper, and blend until smooth.
• Chill: Transfer the pâté to a bowl or jars and lay parchment paper directly on top to prevent a skin from forming. Alternatively, top with some olive oil, schmaltz or duck fat for extra flavor. Refrigerate for at least 3 hours before serving.

Field Notes

• This recipe yields about 1 cup of pâté, serving 4-6 people as appetizers.
• Store it in the fridge, which will keep it for up to a week.
• Try is with our Cranberry Chutney and Crostinis