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Chicken Liver Paté Recipe
A foolproof recipe, that will beat anything you can buy on the High Street.
You can add a couple of chopped mushrooms, lightly-fried in a little butter, just before setting the paté, if you like.
For 4 - 6 helpings:
250g/8 oz Chicken Livers - rinsed under cold water & with any white sinews removed
100g/3 oz Onion, peeled & finely-chopped
2 medium cloves Garlic, peeled and chopped
125g/ 4 oz Butter
big pinch of Herbes de Provence - see www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/)
10 cl Brandy or Medium Sherry
Salt & freshly ground Black Pepper
Gently melt 30g/1 oz of the butter in a heavy pan - large enough to easy hold all the ingredients.
Add the chopped onions, and cook them slowly, so they soften without browning - this might take ten minutes - stir them occasionally. Add the chopped garlic and herbs and cook for a further minute.
Increase the heat to medium, then add the chicken livers and turn them over so they colour on all sides.
Cook for about five minutes, then add the brandy or Sherry - plus a little salt & pepper - mix in and cook for a further two minutes.
Remove from the heat, and set aside.
In a new pan melt the remaining butter.
Carefully liquidise the liver mixture, using the 'pulse' button if you have one, to chop the livers into a course mixture - this can also be done with a fork and a little patience.
Mix the melted butter and liver together until you have a smooth mixture, and decant the mixture into a container - possibly one also suitable for displaying on your dining room table.
Allow the mixture to cool, then cling wrap and set for a few hours in the fridge.
Serve with toast.
If you intend to keep the paté for more than a few days, melt a further 60g/2 oz butter, then pour it over the top of the set mixture. This will form an airtight seal, allowing your paté to be kept for up to 10 days in a fridge.