Chicken liver pate with brandy and thyme
 
Prep time
Cook time
Total time
 
Author:
Serves: 500ml
Ingredients
  • 25g butter
  • ½ brown onion
  • 2 cloves garlic
  • 1 tbsp fresh sage leaves
  • 2 tsp fresh thyme leaves
  • 350g chicken livers
  • 50ml brandy
  • ½ tsp Worcestershire sauce
  • 50 butter
  • 1 tbsp cream
  • salt and freshly ground black pepper
  • 25g butter additional to top finished pate (optional)
Instructions
  1. Finely dice the onion and crush the garlic. Roughly chop the sage and thyme.
  2. Trim any excess sinew from the chicken livers and set these aside.
  3. Melt the butter in a fry pan, add the onion and cook, stirring frequently, over a medium heat for 8-10 minutes until very soft and lightly golden. Be careful not to let the pan get too hot or the onion will start to go crispy and this will affect the texture of the pate in the end.
  4. Add the garlic, sage and thyme and cook for a further 2-3 minutes.
  5. Move the onion mixture to the edges of the pan and increase the heat to medium-high. Add the chicken livers and cook for 3-4 minutes on each side until just cooked.
  6. Splash over the brandy and Worcestershire sauce and let it bubble for a few seconds. Season well with salt and freshly ground black pepper.
  7. Remove the pan from the heat and allow to cool.
  8. Once cooled almost completely, transfer the contents of the pan to a food processor and process until smooth.
  9. Dice the 50g of butter into 10-12 cubes. With the processor running, drop the cubes in one at a time, waiting a few moments before adding the next cube to ensure each cube is fully incorporated.
  10. Finally, add the cream and process to combine well. Adjust the seasoning to taste.
  11. Transfer the finished pate to the serving jars or ramekins of your choice. Smooth off the top with the back of a teaspoon or a small rubber spatula.
  12. The pate can be served immediately but the flavour will definitely improve with a few hours in the fridge.
To top with clarified butter:
  1. Melt the butter gently in a small saucepan. Do not bubble. Once completely melted, remove the pan from the heat and set aside to rest for 4-5 minutes. The fats will sink to the bottom of the pan, leaving you with nicely clarified butter on top. Using a small spoon, carefully spoon the yellow clarified butter only over the top of the pate until just covered. Return the pate to the fridge to set the butter.
Recipe by The Fare Sage at https://www.thefaresage.com/chicken-liver-pate-brandy-sage-thyme/