Even if you’re not a fan of liver or liver paté, I promise that this recipe is actually simple to make and really good. I have to admit, I was a skeptic at first. Looking at raw liver isn’t the most appetizing sight there is but paté happens to be something that looks good in every gift basket and people are really impressed when you tell them that it’s home-made.
Even though I quite like liver paté I’ve never made it myself. We tend to eat the store-bought kind which is more often than not made with goose liver. Covered with a red current glaze it gives the paté an exquisite, fruity note. This paté is different, yet equally as extravagant in taste. Not only is it chicken liver but it’s also less fruity. I made it using brandy and added lots of fresh thyme from the garden.
The whole thing came together in less than 15 minutes so for the result you get it’s hardly any work at all. Store it in the fridge and serve at a holiday or New Year’s brunch. Believe me, people will be impressed.
Chicken Liver Paté
adapted from Donal Skehan’s Chicken Liver Paté recipe
makes about 2 small jars
- 400g chicken liver
- 100g butter
- 3 garlic cloves, crushed
- 2 tbsp. fresh thyme leaves
- 60cl brandy
- salt & pepper
- In a skillet heat up 2-3 tbsp. butter. Once hot, add the chicken liver and sauté until completely cooked.
- Transfer the liver to a food processor.
- Add the crushed garlic and thyme to the skillet and cover with the brandy. Let it simmer for about 1 minute until reduced. Then add the garlic to the food processor and process until smooth. Add the rest of the butter and continue processing until smooth.
- Transfer the paté to a jar and store in the fridge.