The Best Ever Chicken Liver Pate
By Danielle
A deliciously rich and low cost pate, learn how to make it so it's smooth and delicate. Best served with toasted bread and red onion chutney.
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine French
1 loaf tin
clingfilm
1 high powdered blender
- 1 onion diced
- 3 large/5 small garlic cloves finely chopped
- 400g chicken livers
- 3 sprigs rosemary
- 3 sprigs thyme
- 200g block butter
- 400 ml red wine a rich red wine such as malbec, merlot or shiraz
- 1 pinch salt and pepper
Dice the onion up and transfer to a pan on a low heat and cook until golden.
Finely chop the garlic cloves up and add to the onions. Sear the garlic for 2-3 minutes or until softened.
Add in the red wine with the herbs and bring to the boil for 1 minute then turn down to simmer. Reduce right down so there is only about 50ml of liquid left and is syrupy.
Heat a separate pan up until its smoking hot and cook the livers for 2 minutes on each side.
Add the butter to the pan with the chicken livers until melted.
Strain the red wine mixture and pour the liquid into a high powered blender with the livers and season, I use a Ninja.
Blend until smooth, taste and adjust if needed.
Line a loaf tin with clingfilm and so there is some excess clingfilm hanging over the edges. Pour mixture into the tin and smooth the top.
Leave to cool for about 10 minutes. Once cooled slightly, place clingfilm over the top to cover and put in the fridge to set for atleast 1-2 hours. Enjoy!
Keyword Chicken liver, herbs, meat, starter