Chicken meatloaf

Chicken Liver Pâté with Gizzards – Simple Recipe

I first tried this recipe when I had some chicken gizzards and livers in the fridge, along with a few eggs and bunches of fresh herbs. I followed Jamila's method almost step by step, but I kept it simple and didn't complicate things with techniques. What I love about this recipe is that it doesn't require much attention, just patience while boiling and chopping the herbs. Once I put the pâté in the oven, there's nothing else to do but wait.

Quick Info

Total Time: about 1 hour and 30 minutes
Preparation Time: 30-40 minutes
Cooking Time: 30-40 minutes (oven) + boiling and sautéing time
Servings: 8-10 slices, a standard loaf pan
Difficulty: easy
Recipe: chicken pâté, suitable for festive meals or whenever you're in the mood for something hearty and simple

Ingredients

1 tray of chicken gizzards (approx. 500-600g, if the chickens are large; otherwise, take as much as fits in a loaf pan)
1 tray of chicken livers (approx. 500-600g, same as gizzards)
2 white onions
2 green onions
1 bunch of dill
1 bunch of parsley
3 boiled eggs
5 raw eggs
oil (for sautéing and frying)
salt, pepper

Preparation Method

1. Rinse the gizzards well, place them in a pot with cold water and salt. Let them boil for 30-40 minutes until softened. Skim off any foam that forms on the surface.
2. Meanwhile, clean the livers and rinse them several times. Heat a pan with a little oil (just enough to lightly cover the bottom), add the livers, and sauté until they develop a slight crust, but avoid drying them out. Don’t add them all at once if the pan is small, to prevent them from releasing too much water.
3. Remove the livers to a plate and let them cool. Do the same with the gizzards after boiling; drain and allow them to cool as well.
4. In the same oil where you sautéed the livers (there's already good flavor there), add the finely chopped white onion and the finely chopped green onion. Sauté for 2-3 minutes over medium heat until they soften slightly.
5. Chop the gizzards and livers into pieces suitable for the blender. Add them to the blender in batches, pour the sautéed onion over them, and blend until you achieve a smooth mixture. If your blender is small, do this in multiple batches.
6. In a large bowl, combine the gizzard, liver, and onion mixture. Add the raw eggs, mix well, then incorporate the finely chopped herbs. Season with salt and pepper to taste.
7. Line a loaf pan with parchment paper. Pour about a quarter of the mixture into the bottom and level it out gently.
8. Place the boiled eggs, peeled, lengthwise in the pan, side by side, as centered as possible.
9. Pour the remaining mixture over the eggs, covering them well. Level the top.
10. Place the pan in a preheated oven at 180°C (350°F) in the middle. Bake for 30-40 minutes until it is nicely browned on top.
11. Allow the pâté to cool completely in the pan before slicing. It slices more easily when cold.

Why I Make This Recipe Often

This chicken pâté is one of those recipes I keep coming back to because it doesn't have complicated ingredients, it always turns out hearty, and it's perfect for breakfast or as a main dish. It slices beautifully, keeps well in the fridge for a few days, and is easy to portion. It's also more accessible than traditional lamb pâté.

Tips and Variations

Tips

If you want a more rustic texture, don't blend too finely; leave the pieces a bit larger.
Add the herbs at the end to preserve their aroma.
Don’t overcook the livers to prevent them from becoming tough.

Substitutions

If you don't have green onions, you can use more white or red onions, depending on what you have on hand.
You can replace the dill with lovage or use only parsley, based on your taste.
If you want a lighter pâté, you can use only 4 raw eggs.

Variations

For those who want, you can add a bit of extra herbs or a few crushed garlic cloves.
If you want it to be more compact, you can blend all the ingredients very finely.

Serving Ideas

The simplest way is to serve it cold, sliced, alongside a green salad or fresh onions.
It’s also great on cold platters for Easter, with radishes and cucumbers.
It can be made into a sandwich with a bit of mustard.

Frequently Asked Questions

1. Can I add chicken breast or thighs to the mixture?
Yes, but the result will be drier and blander. Traditional chicken pâté relies on organs for flavor and texture.

2. Can it be made without a blender?
Yes, if you chop everything with a knife, the texture will be more rustic. I recommend using a very sharp knife.

3. Can the boiled eggs be omitted?
You can make it without boiled eggs in the middle. The pâté will still be delicious, just without that sliced appearance.

4. What if I don't have a loaf pan?
Any not overly large pan will work, just make sure it’s not too wide to bake evenly.

5. Can I freeze the pâté?
I don't recommend it, as the texture usually changes after thawing, but technically it can be frozen in slices.

Nutritional Values

Approximately, one slice has around 160-200 kcal, with 12-14g of protein, 10-12g of fat, and 3-4g of carbohydrates. Values may vary depending on the exact amount of oil used and how much herbs are added. The pâté is filling, rich in protein and vitamins from the organs, but also has a fair amount of cholesterol from the eggs.

Storage and Reheating

Store in the fridge, covered, for up to 4 days. I do not recommend reheating in the oven or microwave; it’s best enjoyed cold or at room temperature. If you must heat it, do so gently to avoid drying it out.

 Ingredients: 1 tray of chicken gizzards, 1 tray of chicken liver, 2 white onions, 2 green onions, 1 bunch of dill, 1 bunch of parsley, 3 boiled eggs, 5 raw eggs, oil, salt/pepper

 Tags:  chicken liver pâté