At a glance
Trim chicken livers, toss them in oil and salt and smoke them on a grill mat at 225°F for 45 to 60 minutes, until they reach 165°F all the way through. Blend them with butter, softened shallot, garlic, thyme, a splash of brandy and cream until silky, then chill for at least 2 hours. Serve it with toast and cornichons.
Chicken livers are cheap, rich and take on smoke beautifully. Smoked and blended with butter, shallot and a splash of brandy, they make a silky pâté with a subtle smoky depth that you will not find in any shop. It is an easy starter to make the day before a barbecue, and it uses a cut many people never think of putting on the smoker.
Cleaning chicken livers
Livers often come with small white sinews and the occasional green spot, which is bitter bile. Trim these off with a small knife. Soaking the livers in milk for an hour is optional, but it gives a milder, sweeter flavor.
Cook them all the way through
Many traditional pâté recipes leave the livers pink in the middle, but the USDA warns that undercooked chicken livers have been linked to outbreaks of Campylobacter and Salmonella. Cook them to 165°F, when they are firm and no longer pink inside. They still blend into a smooth, rich pâté. For more offal on the smoker, try our smoked chicken gizzards.
Recipe
Smoked Chicken Liver Pâté
- Prep
- 25 min
- Cook
- 1 hr
- Rest
- 2 hr
- Total
- 3 hr 25 min
- Makes
- About 2 cups (6 to 8 servings)
- Smoker 225°F (107°C)
- Cook livers to 165°F (74°C) all the way through
- Chill for at least 2 hours
Ingredients
Livers
- 1 lb (450 g) chicken livers
- 1 cup (240 ml) milk, for soaking (optional)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
Pâté
- 1 stick (115 g) butter, softened, plus 2 tbsp for cooking
- 1 shallot, finely chopped
- 2 garlic cloves, chopped
- 1 tsp fresh thyme leaves
- 2 tbsp brandy, bourbon or port
- 1/4 cup (60 ml) heavy cream
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
To serve
- Toast or crackers
- Cornichons and smoked onion jam
Equipment
- Smoker
- Grill mat or perforated tray
- Instant read thermometer
- Food processor or blender
- Ramekins or a small jar
Method
- Trim the livers of any green spots, veins and connective tissue. Soak them in milk in the fridge for 1 hour if you like a milder flavor, then drain and pat dry.
- Heat the smoker to 225°F (107°C) with apple, cherry or hickory.
- Toss the livers with the olive oil and salt and spread them on a grill mat or perforated tray.
- Smoke for 45 to 60 minutes, until they are cooked through with no pink in the center and reach 165°F (74°C).
- Melt 2 tbsp butter in a pan and soften the shallot and garlic for 3 to 4 minutes. Add the thyme and brandy and simmer for 1 minute.
- Blend the warm livers, shallot mixture, softened butter, cream, salt and pepper until very smooth.
- Taste and adjust the seasoning, then press into ramekins or a jar. Cover and chill for at least 2 hours.
- Serve with toast, cornichons and onion jam.
Notes
- Chicken livers must be cooked to 165°F (74°C) all the way through. Pink, undercooked livers are linked to Campylobacter and Salmonella illness.
- Keep the pâté in the fridge and eat it within 3 to 4 days.
Serving ideas
- On toast with cornichons and smoked onion jam.
- On a board with smoked figs and cured meats.
- Whole smoked livers, without blending, tossed in hot sauce as a snack.
Frequently asked questions
How long do you smoke chicken livers?
About 45 to 60 minutes at 225°F, until they reach 165°F all the way through.
How long does smoked chicken liver pâté keep?
3 to 4 days covered in the fridge. Sealing the top with a thin layer of melted butter helps it stay fresh.
Can I freeze pâté?
Yes, for up to 2 months. Thaw it in the fridge and stir before serving, as the texture can loosen slightly.