The kind people at Roaming Roosters gave me some free chicken liver with my meat box, so I decided to recreate the famous chicken liver pâté that my boyfriend Chris has made two Christmases in a row. It’s his mum’s recipe.
You will need:
600 g chicken livers
100 g butter, cubed
1 onion, finely chopped
2 cloves garlic, crushed
Couple of bay leaf
1 tbsp fresh thyme leaves
2 tbsps brandy
Salt and freshly ground black pepper
Clarified butter (optional)
- Wash the livers and pat dry.
- Melt the butter in a pan until foaming, then add the onion and garlic until they are soft and golden.
- Add in the livers, bay leaves, thyme and brandy. Cook until the livers are cooked through, then set aside to cool.
- Now comes the disgusting bit – remove the bay leaves then blitz everything in a food processor or blender. Don’t forget to season to taste. I can tell you this part of the cooking is not visually rewarding…
- Dish out the pâté into little ramekins (there was a reason I ate all those Gu puddings!) and pour over melted clarified butter to set it. I didn’t have any to hand, so I just covered each pot with clingfilm and pressed it down. Chill in the fridge overnight.
The pâté turned out alright, but by no means as good as Chris’s. Using clarified butter to set it is probably essentially for that hit of creamy fat – without it, the pâté is a little functional. It was also a tad underseasoned – so it’s always important to taste before you set it. We had it as a light lunch, scraped onto toasted soda bread with cranberry jelly.
Try it yourself with some red onion marmalade and on melba toast.