Chicken Liver Pate
Watch Clodagh Make This Here
Serves 10
INGREDIENTS:
450g butter (softened)
675g chicken livers, cleaned
2 tbsp brandy
2 garlic cloves
2 tsp thyme
METHOD:
1. Melt a knob of the butter in a frying pan and add the chicken livers. Cook over a medium heat for about 15 minutes, stirring occasionally. When the chicken livers are cooked, there should be no trace of redness in the meat. Transfer them to a food processor.
2. Add the brandy, garlic and thyme to the frying pan and deglaze by scraping up all the tiny pieces of meat and juices from the livers using a whisk – the bottom of the pan is where the real flavour is! Add the brandy mixture to the food processor and blend with the livers. Leave to cool.
3. Slowly add the remaining butter to the cooled chicken liver mixture and mix until all the butter has blended. Transfer the chicken liver mixture to a large dish and leave to set in the fridge for at least 3 hours. This pâté is delicious served with hot crunchy white bread.
