Chicken Liver Pâté
Published by Forge Books
Editor's Note: This recipe for Chicken Liver Pâté is an elegant edition to any dinner party.
Total TimeUnder 2 Hours
Make Ahead RecipeYes
Taste and TextureRich, Salty, Savory
Type of DishDip/spread
- 12 ounces chicken livers
- 1 tablespoon sunflower oil
- 5 ounces softened butter
- 2 shallots, fi nely chopped
- 1 garlic clove, crushed
- 1 teaspoon finely chopped fresh thyme or ¼ tsp dried thyme
- 2 tablespoons brandy
- 2 tablespoons port
- Salt and freshly ground black pepper
- Fresh parsley sprigs
Wash and pat dry the livers on paper towels. Remove any little blood vessels.
Heat the oil and a knob of butter in a heavy- bottomed frying pan over a gentle heat.
Add the livers gradually so that they brown but do not toughen.
Cook for about 5 minutes, turning once. They should still be pink in the centre. Remove from the pan and set aside.
Now put the pan back over a low heat and sauté the shallots, garlic, and thyme for a minute or so in the residue.
Finally add the brandy and port and deglaze the pan with the liquid.
Now put everything into a food processor, add salt and pepper and the remainder of the softened butter, and process until smooth.
Chill in individual ramekin dishes, decorate each with a sprig of parsley, and serve with wheaten or fresh white crusty bread or crackers.
Copyright Patrick Taylor, 2017