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Chicken Liver Pate
Chicken Liver Pate
Created by daisy, Saturday, 09 January 2010
none
Delicious, nutritious, easy to do and very cheap. Serve with wedges of fresh wholmeal bread or toast
Ingredients
At a glance
Categories
lunch
Serves
8
  • 4tbsp Sunflower Oil
  • 1kg of chicken livers cleaned
  • 1kg of shallots (finely chopped)
  • handful of Thyme (finely chopped)
  • 6 cloves of garlic
  • 100ml or brandy or whiskey
  • 500g of butter (cubed)
  • Salt and pepper
Method/steps
  1. Take a large frying pan and get it really hot, add the sunflower oil then the chicken livers in small batches. Brown, but only for about 4 minutes, you want to keep them rare - put to one side in a bowl.
  2. Add shallots, thyme and garlic to the pan and saute till soft. Add the brandy or whiskey and allow it to burn off for a minute or 2 then add this mix to the chicken livers.
  3. Blend with an electric hand blender or food processor, while slowly adding a cube of butter at a time. Blend until smooth.
  4. Line inside f 20cm long 8cm deep loaf tin with cling film. Pour in the mmixture. Place in fridge for at least 6 hours, or keep for the following day.
  5. To serve you can either take slices of the pate or scoop it like ice-cream.
Additional tips
(serves 8, prep 30 mins, cooling 6 hours, or do the day before you want it). To clean chicken livers - open up each of the livers and remove anything that looks particularly nasty. You should be left with a soft fleshy liver free from sinew.
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