Ingredients
- chicken livers 225g
- onion 1, peeled and chopped
- bacon 100g, chopped
- garlic 2 cloves, peeled
- butter 75g
- double cream 3 tbsp
- brandy 1 tbsp
- toast to serve
- cornichons to serve (optional)
Method
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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.
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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.
Nutritional Information
- Kcals 382
- Fat 33g
- Saturates 19.2g
- Carbs 3.6g
- Fibre 0.8g
- Protein 15.2g
- Salt 1.4g