Chicken Liver Pâté
recipe
Chicken Liver Pâté
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Use only the finest organic chicken livers for this delicious and surprisingly easy to make pâté
Ingredients
- butter
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 2 sprigs thyme
- 250g chicken livers
- salt and freshly ground black pepper
- splash of cooking sherry or brandy
- bread and cornichons (or other top class gherins)
Directions
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- In a deep frying pan, melt a knob of butter and soften the onion and garlic. Add the thyme and chicken livers and cook gently until the livers have stiffened and turned brownish.
- Season then pour over some brandy or sherry. Cook until the alcohol evaporates then transfer to a food processor, removing the thyme twig but retaining its leaves. Whizz until smooth. Add some butter if you'd prefer a richer taste.
- Melt some more butter and add more thyme leaves. Spoon the pate into a bowl, smooth the surface and pour on the melted thyme butter. This would now benefit from a day's rest to allow the flavours to develop.
- Spread a little butter and pate on to each piece of bread and top with a long slice of cornichon or gherkin.
Source: Thoby Young
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