Authentic Tuscan Chicken Liver Patè. This recipe is authentic. It’s Italian. And, I learned to make it in Italy with Chef Stefano. So yum!
Italian Chicken Liver Pâté
I had the amazing pleasure of doing a day of cooking with Chefs Stefano and Chef Matteo of The Cooking Touch in Florence Italy. Yes, it’s an authentic Tuscan cooking experience!
The location of the cooking ‘school’ which is actually a beautiful apartment gives you an unforgettable experience in an unforgettable location.
The space is both elegant and refined, but definitely devoted to cooking. Fine taste is found throughout, sophisticated and custom-made furniture, then there are the massive windows that not only bring the outside in, but you feel like you can almost touch the Ponte Vecchio.
Ancient Florence is right there as you’re chopping, slicing, dicing, sipping wine, laughing and learning how simple food can be and easy to prepare without any fussiness.
Chicken Liver Mousse
This liver pate is so creamy and silky! It’s like a thick mousse that just melts in your mouth!
And, you can freeze your liver pate! Yes, use an air tight container and it will last about 2 1/2 to 3 months.
Thaw, blend and eat when you’re ready to use it.
Tuscan Chicken Liver Crostini
You’ll want to have some really nice baguette or Italian bread that’s toasted. This is how it was served by Chef Matteo. Fresh thick slices of toasted bread with a nice scoop of the Tuscan chicken liver pate. Yes, it’s like a crostini!
Tuscan Chicken Livers
You’ll want to try to get pasture-raised chicken livers. I found a really reasonably priced farm in upstate South Carolina that sells pasture-raised chicken and all the parts. Yes, even the feet.
I ordered a good amount of the chicken livers. They came fully frozen on dry ice and I’ve cooked with them several times. Plus, I’ve used the chicken feet for making bone broth. Talk about flavor and nutrient packed
You could contact the folks at Watsons Farms and see if they ship to your area! If not, then simple Google farms in your state that sell/ship pasture-raised and grass-fed meats.
Another alternative is to use Cooks Venture. At times they do have the chicken livers and beef liver. Not every time you shop, but sometimes. Jump over to my SHOP THE BRANDS I LOVE page to check out the Cooks Venture savings and discount codes!
Italian Chicken Liver Pâté Recipe
This pate recipe may not coincide with your ‘concept’ of ‘Pâté’. Some think of Pâté as more of a solid like congealed dish.
But, Tuscan chicken liver Pâté, and I had in several restaurants also in Italy, is more like a creamy velvety mousse.
Chicken Liver Tuscan
The day of cooking Chef Stefan and I did all the grocery shopping. No, not at a big store like Publix or even a smaller market like Trader Joes or Whole Foods.
No, we walked the cobblestone streets and alleyways of ancient Florence to the butcher’s shop and to a small postage-stamp sized vegetable, cheese and wine market.
For me, this is so much of the joy of cooking, to go into markets, talk to the butcher, commiserate with the workers in the stores and ask questions. It’s part of the immense love that goes into cooking.
Chicken Liver Patè with Capers
When I served our Pâté with the toasted bread, I also added other things that you could eat with it. Capers of course, which are briny and tasty. Pepperoncinis. Olives. And, even a nice robust jam.
Chef Stefan’s recipe calls for this: Serve with a garnish of “Amarene Fabbri”
What is Amarene Fabbri? Basically a fruity flavorful spring type syrup made with Amarena cherries. To make your serving totally authentic, check it out at my Amazon Storefront! Order some because it’s great on pancakes, waffles, French Toast and more!
Chicken Liver Patè
So what really is Pâté ?
“Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.”
You really don’t have to like or love liver to do Pâté . There are many reasons to enjoy this superfood!
And, this isn’t your traditional pate with a layer of fat on the top, solid and more like a meatloaf. It’s an elegant country Tuscan pate with something sweet on top.
Easy Chicken Liver Patè
I certainly think once you try this recipe, you’ll see how simple fresh and easy it is.
It just takes the best ingredients. Some love. And, a blender!
And, as Chef Stefan responded when I asked if the livers were pasture-raised, he said, ‘These cheeekins have never seen a pen in their life!’ So, try to source real chicken livers!
- 16-18 oz. pasture-raised chicken livers
- 2 Tbl. extra virgin olive oil
- 1/2 cup celery, small dice, packed
- 1/2 cup carrots, small dice, packed
- 1/2 cup red onions, small dice, packed
- 1 tsp. sea salt
- 1 cup sweet dessert wine, white or rose, ex: Vin Santo
- 3/4 cups Kettle & Fire Chicken bone broth, please see notes below
- Fresh herb bouquet bundle, 5-6 sprigs fresh thyme + 1 stem fresh sage, about 3-4 leaves, wrapped and tied together with cooking twine
- 4 oz. butter, unsalted, cut into pieces
- Sea salt and pepper to taste when serving
- SERVING: Fresh baguette or Italian bread cut into small pieces and toasted to a golden brown
- GARNISH: Capers, Cranberry Jelly, Pepperoncini, fresh thyme leaves
- Trim any fat or connective tissue from the livers and discard. Rinse and drain the chicken livers in a colander. Set aside.
- In a large skillet or medium size pot over medium high heat, put the olive oil. Add the celery, carrots and onions and sauté for about five minutes.
- Add the chicken livers, salt and cook about three to four minutes. Add the sweet wine and cook another 3-4 minutes.
- Add the chicken bone broth and herb bouquet bundle. Blend, cover, reduce heat to medium low and cook about 10 more minutes stirring a few times.
- Remove herb bundle. Put liver mixture in a blender then the butter and puree into a creamy thick mixture.
- Serve on toasted Italian bread or baguette and with your choice of garnishes.
- A few people who've made this recipe have let me know that their finished pate was too liquidEEE. This is what the original recipe from the cooking school called for.
- I've adjusted the amount of liquid (bone broth) to one-half this amount. In step #5, please feel free to drizzle in more bone broth as you're blending the mixture into a 'mousse' like consistency.
- It's always easier to add in than remove, of course. So adjust the additional bone broth based upon your blended consistency.
- The original recipe calls for 1 1/4 cups of liquid (bone broth or vegetable broth).