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Chicken liver pâté

Name: Chicken liver pâté
Total time: 2 h
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)

2 hours + chilling
serves 4 as a starter
Easy

This recipe for chicken liver pâté is from Victoria Moore and is French in style, with a luxuriously creamy, rich texture. Serve with cornichons and an oaked chardonnay

October 19, 2015 at 9:26 am

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

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.