Chicken Liver Pâté featured image

Chicken Liver Pâté

Back in the mists of time when Erik was a little boy I am told by my Mother In Law that he used to have a fondness for Chicken Livers.   Odd; I know, but none the less part of his charm. So in an effort to make something that is not cake-centric I thought I’d have a go.

I found Organic Chicken Livers at Waitrose; Prince Charles’ livers, not literarily, Duchy brand!  I’m not overly keen on handling raw liver, but these were nicely trimmed up and needed little extra attention. There are recipes that suggest you soak the livers in milk, I have tried them soaked and un-soaked, no difference! If you have good quality livers then they will be fine.

I do have to admit that this is not the most attractive looking recipes but please do have a go as it is really very simple and quite, quite delicious.

To Make My Chicken Liver Pâté You Will Need

  • Chicken Liver Pâté ingredients400g Chicken Livers
  • 110g Unsalted Butter
  • 1 Chopped Onion
  • 1 Large Crushed Garlic Clove
  • 1 TBSP Brandy
  • 1 TSP Mustard Powder
  • 50g Melted Unsalted Butter To Cover Pâté

Step 1

In a large pan melt the Butter over a medium heat, fry the Onion for at least 5 mins, keep an eye on it we want the Onion to cook through and go translucent but not coloured.

Step 2

cook the liversTip in the livers and cook on a medium heat. Keep turning the livers over in the butter until they are cooked but importantly still pink in the middle. Over cooking them will result in a hideous texture, they go from luscious to asbestos.

Step 3

Tip in the Mustard Powder, Brandy and Garlic and cook for a further 2 mins still medium heat… no burning the Garlic. I do like to season my Pâté at this stage, we will check the seasoning at the processing stage but a little salt and pepper now is a good idea.

Step 4

chop liversTake the pan off the heat and allow to cool a little, just to make it more manageable, but don’t let it go cold yet. Spoon the Liver mixture into a food processor and blitz until fine. How fine you go is totally up to you, I prefer mine with a little texture. You could go all the way to an ultra-fine paste.

Test the mixture and add Salt and pepper to taste. Whilst the mixture is still warm spoon it into serving dishes and allow to cool.

cover with melted butterStep 5

Melt 50g Unsalted Butter and spoon over the Pâté to give a seal on the top. Refrigerate the finished dishes of Pâté.

I served mine with warm rolls and some fresh tomato. All you need to remember is to take the Pâté out of the fridge and allow it to come to room temperature before serving.

Chicken Liver Pâté finished image

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