Classic Chicken Liver Pâté
What you need
- 400g organic chicken livers
- 300g grass-fed butter, diced
- 1 clove garlic, finely chopped
- ½ onion, finely chopped
- ½ tsp fresh thyme leaves
- 2 Tbsp brandy
- ½ tsp grated nutmeg or organic nutmeg powder
- Salt & black pepper
- 50g butter, for topping
Let's cook
- Trim chicken livers of any sinews, rinse and gently pat dry with kitchen paper.
- Melt 30g of the butter in a large frying pan on medium heat.
- Add garlic and onion and cook, stirring for 5 minutes, or until softened.
- Add livers and thyme
- Cook, stirring frequently, for about 3–4 minutes, or until the livers are coloured on the outside but pink in the centre.
- Pour in brandy, cook for an extra 10 seconds, then add remaining butter and nutmeg.
- Set aside and allow butter to soften.
- Puree mixture in batches until smooth.
- Season to taste with salt & black pepper.
- Spoon paté into 750ml terrine dish & chill.
- Melt extra butter & pour a little over the paté.
- Cover & refrigerate for at least 3 hours.
- Remove 20 mins prior to serving to soften.
