Chicken Liver Pate

Chicken Liver Pate

What you need:

• 250g butter softened
• Olive Oil
• 2-3 shallots or 1 small brown onion – finely chopped
• 1 clove of fresh garlic – finely chopped
• 300 grams of chicken liver
• a few sprigs of fresh thyme
• 2 tbs spoons of chicken stock, or warm water
• salt and pepper to season

 

What to do:

1. Heat up oven to 120 degrees. In a small dish put 100 grams of the butter and put in the oven for 10 mins. It will separate – we will be using the yellow fat (ghee, or clarified butter, not the white milk solids). Let it sit on the bench to cool a little once separated
2. In a small fry pan, on low-medium heat place olive oil and slowly cook the shallot and garlic until soft. (3-4 mins) If using onion it will take 7-8 mins. Remove from heat, and tip into a blender.
3. Wipe the pan out with some paper towel and return to medium-high heat, then throw in chicken livers and the thyme. Cook for 2 minutes on each side, they should still be pink in the middle.
4. Leaving livers in the pan, add the stock or warm water a simmer for 1-2 minutes. Then remove and add to blender with onion/garlic and blitz until a smooth paste.
5. Add the remaining 150 grams of softened butter to the mix in the blender and blitz again.
6. Season with pepper and salt
7. Pour mixture into 2-3 ramekins
8. Go back to your separated butter, using a fine strainer collect to yellow butter fat and spoon over the pate. If you don’t have a fine strainer, you can just use a spoon and carefully spoon out the yellow butter fat to put on the pate. Discard the white milk solids
9. Place in the fridge, ideally for a day or two before eating.
10. Serve with fresh baguette or some veggie sticks.

Notes
With the butter top the pate will last for up to 2 weeks in the fridge.