chicken liver pate

★★★★★ 1 Review
Greatchoices avatar
By Club Recipes
from The Villages, FL

This recipe was preapred by Margaret Russell for our June 2013 meeting.

serves 6

Ingredients For chicken liver pate

  • 10 oz
    butter, at room temperature
  • 1
    onion, finely chopped
  • 1
    carrot, finely chopped
  • 1
    celery stick, finely chopped
  • 1 lg
    garlic clove, finely chopped
  • 1 lb
    fresh chicken livers
  • 1 Tbsp
    chopped fresh lemon thyme, plus extra sprigs to garnish
  • tawny port, madeire, sherry or dry vermouth
  • freshly ground sea salt
  • freshly ground pepper
  • 2 Tbsp
    clarified butter
  • toasted fingers of ciabatta, to serve

How To Make chicken liver pate

  • 1
    Melt 1 oz of the butter in a large frying pan and cook the onion, carrot, celery and garlic over a low heat until meltingly soft (about 20 minutes).
  • 2
    While this is cooking, trim the chicken livers of any gristle and cut off any discoloured bits. Pat dry on kitchen paper. Remove the softened vegetables with a slotted spoon to the bowl of your food processor.
  • 3
    Heat the pan again, add the livers and 1/2 oz of the butter and fry over high heat, turning them brown, for about 3 minutes, until they are nice and crisp on the outside but still pink and juicy in the middle. Add the chopped lemon thyme and a splash of you chosen tipple, bubble for a minute and then tip into the food processor bowl and season with salt and pepper. Chuck in the remaining butter and blitz in pulses until fairly smooth - I like a bit of texture; this is not a parfait.
  • 4
    Scrape out into a large earthenware bowl or spoon into individual bowls. Smooth the top, scatter with springs of lemon thyme and pour over a thin layer of clarified butter. This will now keep forages in the fridge.
  • 5
    Serve with toasted fingers ciabatta, but remember to bring it to room temperature before serving - frige-cold pate will not do!

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