Savor the best Chicken Liver Pâté spread with our easy pashtet recipe. Perfect with crackers or bread. Treat yourself today!
I absolutely love this pashtet recipe! It’s hands down the best homemade chicken liver pâté spread I’ve ever tasted. And the best part is, it’s super easy to make. I believe it’s perfect for any season.
You know, liver recipes can be a bit polarizing – some love them, while others can’t even stand the thought of trying them.
But this awesome recipe for a chicken liver spread has the power to work its magic, just like it did with my husband. Its incredible flavor might even convert skeptics into fans! So, if you’re feeling adventurous, give it a shot and who knows? You might just be surprised by how much you enjoy it!
By the way, if you’re a homemade spread and paste enthusiast, why not give our Lebanese hummus, mushroom and walnut spread, and guacamole a try? They’re all incredibly tasty!
What is pashtet?
Ukrainian or Russian chicken liver pâté is known as “pashtet”.
It’s a silky-smooth spread, brimming with flavor, and perfect for parties or as an everyday appetizer. If you’re a fan of liver recipes, you absolutely must give it a try!
When it comes to pashtet, there are different recipe variations to explore:
- Some are baked in the oven and later sliced, similar to meatloaf.
- Others have a creamy spread consistency, and they pair wonderfully with crackers, croutons, or a simple slice of baguette.
- While some chicken liver pâté recipes include wine, I personally prefer a version without alcohol.
The best recipe for chicken liver pate spread
Since childhood, this simple and inexpensive appetizer has been my absolute favorite. Both Mom and Grandma would frequently whip it up for holidays and everyday meals.
Don’t mind those who say liver recipes are ordinary. Don’t be misled by the extremely easy recipe and the simplicity of the ingredients. The real magic lies in the taste! And believe me, this chicken liver pâté is nothing short of luxurious, without any exaggeration! It’s a culinary delight worth trying and savoring.
This Ukrainian or Russian pashtet recipe calls for chicken livers (obviously… LOL), along with carrots, onions, butter, spices, and a little bit of good mood. That’s all you need to whip up this delicious spread for canapés, sandwich buns, and crackers, or a fantastic addition to a charcuterie board!
Useful tips
- Fresh Livers: Use fresh, good-quality chicken livers and trim any unwanted parts.
- Cooking Time: Cook livers until just cooked through and slightly pink in the center to avoid a grainy texture.
- Serving: Let the pate come to room temperature before serving for better flavor.
- Presentation: Make it appealing by smoothing the top and adding fresh herbs, cracked black pepper, or a drizzle of olive oil.
Variations to this recipe
There are plenty of ways to customize this pashtet recipe! Here are some variations and additions you can try:
- Herbs and Spices: Sprinkle in thyme, rosemary, sage, nutmeg, or a pinch of cayenne for some extra oomph.
- Garlic: Blend in roasted or sautéed garlic for a yummy, nutty twist.
- Brandy or Cognac: Add a splash of brandy or cognac for a touch of luxury and richness.
- Bacon: Crumble some crispy fried bacon for that smoky, savory goodness.
- Apple or Pear: Dice and cook apple or pear to bring in a hint of sweetness and texture.
- Nuts: Try toasted chopped walnuts, pistachios, or hazelnuts for a delightful crunch.
- Butter: Go ahead and increase the butter for an even creamier texture.
- Lemon Zest: Brighten things up with some fresh lemon zest.
- Roasted Red Peppers: Swirl in pureed roasted red peppers for a burst of vibrant color and complexity.
You can use various livers like duck, turkey, or beef to make chicken liver pate. Just remember, the flavor and texture will vary depending on the type of liver you use.
Ingredients
- 300g (10 ounces) chicken livers
- 2 medium carrots
- 1 large onion
- 50g (3 ½ Tbsp) unsalted butter at room temperature
- salt and pepper to taste
Step-by-step Pashtet recipe
1. To remove the livers’ bitter taste, soak them for 5 minutes in boiling water (during this time, the liver will change color and become gray). Then, drain the water and boil the livers with carrots until they are soft and ready (approximately 20-30 minutes).
2. Chop the onion and sauté it in some oil.
3. Combine the boiled livers, carrots, sautéed onions, and soft butter. Blend them with a food processor until completely smooth.
4. Add salt and pepper to taste, stir well, spread on crackers or bread, and enjoy!
How to serve it
With its delicate creamy texture and rich expressive taste, this chicken liver pâté makes for a fantastic snack or party appetizer.
Here are my favorite 5 ways to serve it:
- A classic favorite for many is a simple slice of bread topped with a generous layer of liver spread. Want to elevate this appetizer a bit? Swap the regular bread for tomato and olive bread, a French baguette, or some crispy toast.
- Ukrainian or Russian pashtet is a fantastic filling for stuffed eggs. It makes a perfect appetizer for parties or a buffet.
- Chicken liver pâté adds a delightful twist to sandwiches! For a fantastic sandwich, just take a slice of bread or crispy toast, spread some pâté, add fresh lettuce, and a few juicy tomato rings. It’s simple, delicious, fresh, and satisfying!
- Take a sprig of celery or some carrots and dip them into this mousse. You can also use regular crackers or grissini instead of vegetables.
- Pashtet makes the perfect filling for savory choux puffs. It’s sure to create a spectacular appetizer!
FAQ
To remove the bitter taste from chicken liver, soak them for 5 minutes in boiling water. During this time, the liver will change color and become gray. Then drain the water and prepare the chicken livers according to your favorite recipe.
Store it in the fridge in an airtight container for up to 3 days.
Freezing pashtet is a great way to preserve leftovers or make a larger batch for later. Divide it into portions, use airtight containers or ziplock bags, and store for up to 3 months. When you’re ready to serve it, let it thaw in the fridge overnight.
This Ukrainian or Russian pashtet recipe is a real winner for family dinners or home lunches. Trust me, you’ll love dishing up this homemade chicken liver pate spread—it’s simply too tasty to say no to! The best part is, you can make it ahead of time and store it, making it the perfect choice for tonight’s dinner or a scrumptious lunch option tomorrow. Enjoy every bite!
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watch the video recipe
Pashtet recipe (chicken liver pate spread)
Equipment
- A blender
Ingredients
- 300 g (10 ounces) chicken livers
- 2 medium carrots
- 1 large onion
- 50 g (3 ½Tbsp) unsalted butter at room temperature
- salt and pepper to taste
Instructions
- To remove the livers' bitter taste, soak them for 5 minutes in boiling water (during this time, the liver will change color and become gray). Then, drain the water and boil the livers with carrots until they are soft and ready (approximately 20-30 minutes).
- Chop the onion and sauté it in some oil.
- Combine the boiled livers, carrots, sautéed onions, and soft butter. Blend them with a food processor until completely smooth.
- Add salt and pepper to taste, stir well, spread on crackers or bread, and enjoy!
Your chicken liver pâté recipe sounds awesome! I love the idea of combining different flavors and creating something delicious. Can’t wait to try it out. Thanks for sharing.
Hi Jack. Thank you so much for your comment! I’m glad you’re excited about the recipe. Enjoy trying it out.
It’s amazing!! My husband used to hate liver pate, no matter how it was made. But after trying your version, he’s now a big fan! Thank you for sharing this simple recipe! 🙂
Dear Ashley, I’m so glad to hear that! It’s truly amazing how a simple recipe can change someone’s opinion. Same thing with my husband! He used to dislike liver pate and other liver recipes, but this recipe has become his favorite now.