Chicken Liver Pate

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 50g butter
 1 medium shallot finely chopped
 1 garlic clove grated
 450g chopped chicken livers
 2 tblspn a dry sherry or brandy
 5-6 tblspn double cream
 Salt and freshly ground black pepper
 A little extra butter

1

Heat the 50g butter in a frying pan add in the shallot and garlic and cook until softened but not coloured for 5-6 minutes

2
3
4
5

Add in the chicken livers and cook for 5 minutes or so

6
7
8
9

Add the alcohol . If using brandy light it with a match and burn off the alcohol. No need to do this if using sherry. Add in the double cream

10
11
12
13

Cook for a couple of minutes until the lovers are no longer pink

14
15
16
17

Season with salt and pepper

18
19
20

Let the mixture cool for 10-15 minutes then blitz in a food processor until you get the desired consistency

21
22
23
24

Pour into ramekins

25
26
27
28

Melt the remaining butter then when cooled slightly , pour over the pate

29
30
31
32

Put in the fridge for a couple of hours before serving . Can be made a day or 2 in advance

Category

Ingredients

 50g butter
 1 medium shallot finely chopped
 1 garlic clove grated
 450g chopped chicken livers
 2 tblspn a dry sherry or brandy
 5-6 tblspn double cream
 Salt and freshly ground black pepper
 A little extra butter

Directions

1

Heat the 50g butter in a frying pan add in the shallot and garlic and cook until softened but not coloured for 5-6 minutes

2
3
4
5

Add in the chicken livers and cook for 5 minutes or so

6
7
8
9

Add the alcohol . If using brandy light it with a match and burn off the alcohol. No need to do this if using sherry. Add in the double cream

10
11
12
13

Cook for a couple of minutes until the lovers are no longer pink

14
15
16
17

Season with salt and pepper

18
19
20

Let the mixture cool for 10-15 minutes then blitz in a food processor until you get the desired consistency

21
22
23
24

Pour into ramekins

25
26
27
28

Melt the remaining butter then when cooled slightly , pour over the pate

29
30
31
32

Put in the fridge for a couple of hours before serving . Can be made a day or 2 in advance

Chicken Liver Pate