Chicken Liver Pâté
I always associate Chicken Liver Pâté with my childhood. I think that’s part of the package of being an 80’s child!
This recipe is based off my Mum’s chicken Chicken Liver Pâté recipe. She would always serve it with the most delicious, buttery, crisp, Melba toasts and it would always make an appearance on birthdays, Christmas, New Year, or any other excuse we could find to have it. As a teen I remember fondly taking the lions share at breakfast time when no one else was around to see. I’d spread an overly thick layer of pâté on a slice of toasted, home made bread… such a delicious way to start the day!
Is Chicken Liver Pâté a thing of the past?
Pâté used to be all the rage in the 80’s. It would often be found on most restaurant menus along with the classic prawn cocktails and for some strange reason, freshly squeezed orange juice!
Unfortunately, nowadays, it’s more rare to see this pâté as a starter on restaurant menus, but thankfully it’s so easy to make at home.
Not only is Chicken Liver Pâté quick and easy to make, but chicken livers are also very inexpensive to buy (even in Hong Kong).
Do you like my Melba Toast Christmas Tree?
There is nothing to beat a rich, smooth, buttery pâté starter served with crisp melba toasts, even today!
As long as you seal the pâté with the clarified butter it will last for one to two weeks in the refrigerator. However, it seems to only last a matter of days in our house. Try it; I’m sure you’ll notice the same phenomena!
This Chicken Liver Pâté really is so quick and easy to make, there is no reason you can’t have a dish full of this rich, buttery, pâté whizzed up and on your table tonight.
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A luxurious, silky, smooth pâté for any occasion.
- 450 g (16 oz) chicken livers
- 226 g (8 oz) salted butter softened
- 2 tbsp oil
- 1 clove garlic
- 1 medium onion chopped you can use shallots if you like
- salt & pepper
- 2-3 tbsp brandy
- fresh herbs like thyme or sage
Put half the butter in an ovenproof saucepan and heat until melted and separated.
Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5-10 minutes, until soft and tender, then remove and set aside.
Cook the livers in the same pan for a couple of minutes each side with the sage or thyme, until lightly coloured but still a little pink in the middle.
If you overcook them they will lose their smooth texture and become grainy.
Add the brandy and fry until the alcohol cooks off or let it catch the flame, but mind your hair!
Take the livers off the heat and tip them into a food processor together with the cooked onion and garlic.
Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well with salt and pepper.
Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm.
Serve with melba toast or or your favourite country bread, pickles and chutneys.
Melt butter slowly in pan until it froths, pour through sieve lined with muslin or kitchen paper.
Discard the remaining milky butter and pour the clear liquid over the pâté to seal it.
As long as you seal the pâté with the clarified butter it will last for one to two weeks in the refrigerator. However, it seems to only last a matter of days in our house.