Chicken liver pâté
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4 as a starter
Skip to ingredients
- 225g chicken livers
- 1 onionpeeled and chopped
- 100g baconchopped
- 2 cloves garlicpeeled
- 75g butter
- 3 tbsp double cream
- 1 tbsp brandy
- to serve toast
- to serve (optional) cornichons
Nutrition: per serving
- kcal382
- fat33g
- saturates19.2g
- carbs3.6g
- fibre0.8g
- protein15.2g
- salt1.4g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. De-vein the chicken livers, rinse under a running tap and pat dry on kitchen paper. Put the onion, bacon, garlic and butter in a roasting tin, and cook in the oven for 20 minutes until the onion is soft. Add the chicken livers to the tray and roast again for another 5 minutes until the livers are pink but not brown (do not overcook). Turn the oven down to 110C/fan 90C/gas ¼.
step 2
Whizz everything from the baking tray in a blender, add the cream and brandy, and mix well. Transfer the mixture to ramekin dishes and put into a baking tray. Pour hot water into the tin until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour. Spoon over the clarified butter if you’re not eating the pâté immediately. Cool completely before serving.
