Olive Magazine
Chicken Liver Pâté Recipe

Chicken liver pâté

Published: October 19, 2015 at 9:26 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4 as a starter

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

Nutrition:
NutrientUnit
kcal382
fat33g
saturates19.2g
carbs3.6g
fibre0.8g
protein15.2g
salt1.4g
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Ingredients

  • 225g chicken livers
  • 1 onion, peeled and chopped
  • 100g bacon, chopped
  • 2 cloves garlic, peeled
  • 75g butter
  • 3 tbsp double cream
  • 1 tbsp brandy
  • to serve toast
  • to serve (optional)  cornichons

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.

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