If you like any kind of pâté then you have to try this.
I’ve read a lot of pâté recipes that are made from chicken livers but never fancied making them – I mean, who really likes the thought of dealing with livers? However, I am so glad that I finally gave this recipe, (which I adapted from Epicurious), a try earlier this year. I made it for a party that I was attending and the whole dish was eaten extremely quickly. That is why I have decided to make it again for our Christmas celebrations and to share it with you.
This recipe makes a large amount of pâté, so you either need one big bowl (about 4-cup capacity, glass or ceramic), or a few smaller ones (like ramekins). It is best to make this pâté the day before you want to serve so it can set. Making it in advance also has the benefit of allowing the flavours to develop.
Be aware that, when the pâté sets, you will find that the top changes colour. You can avoid this by pouring over some clarified butter to seal the pâté. If you intend to keep the pâté for more than a few days then you should do this. I find that it doesn’t last that long in my house so, to avoid the need for the butter seal, I bought a glass bowl that has a tight fitting lid and I also cover the surface of the pâté with cling wrap.
Serve this with chunks of crusty bread or crackers.
Ingredients – serves 8-10:
115g/4 oz unsalted butter, chopped
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 500g/1 lb chicken livers, trimmed of any connecting tissue or sinew
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried mixed herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 2 or 3 tbsp Jack Daniels, or other bourbon of your choice
Melt the butter in a large non-stick frying pan over medium heat, then cook the onion and garlic for about 5 minutes.
Add the livers, dried herbs, seasonings, and allspice then stir until the livers are cooked on the outside but still a tiny bit pink when you cut into them. This will take about 6-8 minutes.
Stir in the Jack Daniels and then remove from the heat.
Put the mixture into a food processor and blitz until smooth. (It will be quite wet when done.)
Spoon the pâté into your serving dish and smooth the top.
If you are going to keep the pâté for more than a few days then this is the point where you pour over some clarified butter to seal. If not then just cover the surface with cling wrap – actually put it on the surface of the pâté and not just over the bowl. If your dish has a lid then use that as well as the cling wrap.
Refrigerate overnight to allow the pâté to set.
Serve and enjoy!