Chicken Liver Pâté
Ingredients
- 450 g chicken livers
- 30 g butter
- 60 ml oil
- 2 rashers of bacon finely diced
- 1 onion chopped
- 2 cloves garlic
- 3 bay leaves
- 80 ml brandy
- 300 g butter softened
- 100 g clarified butter to finish
Method
- Heat the 30g butter with the oil in a frying pan and cook the bacon, onion and garlic until the onions have softened.
- Add the Chicken livers to the pan with the bay leaves.
- Increase the heat and cook for about 3-4 minutes until the liver is nicely browned on the outside but still pink and soft in the centre.
- Add the brandy and simmer for a further 3 minutes
- Remove the bay leaves.
- Move the mixture to a food processor and puree.
- Gradually add in the softened butter.
- Season to taste.
- Spoon the mixture into the loaf tin or jars and cover over with clarified butter.
- Allow to rest up to three hours or overnight.
