Homemade Chicken Liver Pâté

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons brandy 2 tablespoons brandy
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 3g (1g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and garlic, and sauté until they become translucent and lightly caramelized.
2. 2.
   Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
3. 3.
   Remove the skillet from heat and pour in the brandy. Return the skillet to the heat and cook for an additional 2 minutes to allow the alcohol to evaporate.
4. 4.
   Transfer the mixture to a food processor and add the remaining butter, thyme leaves, salt, and pepper. Process until smooth and creamy.
5. 5.
   Pour the pâté into a serving dish or individual ramekins. Smooth the top with a spatula and refrigerate for at least 2 hours to allow it to set.
6. 6.
   Serve the pâté chilled with crusty bread or crackers.

Treat your ingredients with care...

• Chicken livers — Make sure to trim any connective tissue or membranes from the livers before cooking.
• Butter — Use unsalted butter to control the saltiness of the pâté.

Tips & Tricks

• For a smoother texture, pass the pâté through a fine-mesh sieve before refrigerating.
• Add a splash of cognac or port wine for an extra layer of flavor.
• Garnish the pâté with fresh herbs, such as parsley or chives, before serving.
• Serve the pâté with cornichons (small pickles) for a tangy contrast.
• To make the pâté more spreadable, add a tablespoon of heavy cream during the blending process.

Serving advice

Serve the Chicken Liver Pâté chilled on a platter with slices of crusty baguette or toasted brioche. Accompany it with a selection of pickles, such as cornichons or pickled onions, to balance the richness of the pâté.

Presentation advice

To create an elegant presentation, shape the pâté into a smooth dome using a spoon or spatula. Garnish the top with a sprig of fresh thyme or a drizzle of melted butter. Serve it on a decorative serving dish or individual ramekins.