Easy Chicken Liver Pate

Makes 3 ramekins         Soaking time: 1 hour          Prep & Cooking Time: 10 minutes

I have made a couple of changes to my old recipe.
The two major ones are: a) soak the liver in milk, salt and water for about 1 hour to draw out most of the blood, which could make the livers bitter and
b) cover the ramekin dishes with melted butter/lard or a mix of.
I used Sherry & Brandy, and because I evaporated too much of the liquid I added another gass of sherry, and it was very nice.

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  • 300ml milk plus 1 heaped tbsp salt
  • 50g Goose Fat (or butter)
  • 400-450g Chicken Livers (trimmed)
  • 1 large Spring Onion (approx. 2cm) finely chopped
  • 1 large clove Garlic (finely chopped)
  • 1 small tsp Salt and Black Pepper (to your taste)
  • 1 tsp fresh Thyme leaves only or
    a couple of 2-3cm lengths of sprays
  • 75-100ml Red Wine (or Sherry or Chicken Stock)
  • 1-2 tbsp Brandy
  • 50-100g butter, melted (for the finishing touches)
  • 1-2 Bay Leaves (for decoration)
  • Some fresh Cranberries (for decoration)
  1. Remove the sinew from the chicken livers and halve the larger pieces. Place in a bowl with the salted milk and a little water, enough liquid to cover the chicken liver totally to soak for 1 hour.
  2. Place the thyme leaves or stalk pieces into a mortar. Add the salt and grind – the salt will help removing the thyme leaves from the stalks. Don’t overdo it. Then remove all the stalks and add the pepper.
  3. After 1 hour drain the liver from the milk. Rinse and dry the liver.
  4. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with. Melt the fat in the wok (or a frying pan) over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
  5. Add the herbs and fry for ½ minute
  6. Add the chicken livers and fry for 1-2 minutes to seal, constantly turning the livers so that they do not get brown.
  7. Now stir in all the liquid and let the live cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
  8. Place everything in the food processor or use a stick-blender and blend until smooth.
  9. Transfer the pâté into 3-4 serving ramekin or small dish flatten the top surface with a teaspoon. Spread the melted butter between the ramekin dishes. (This is to prevent the pâté from oxidising and discolouring).
  10. Set aside until cooled to room temperature then cover with cling film and place in fridge.

Decorate with a couple of cranberries and a bay leaf when serving.

The pâté can be frozen and will keep for up to 3 months.

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