Chicken liver pate

January 15, 2016 By Sandy

Chicken liver pate

This is a family favourite. It is relatively easy to make and absolutely delicious. Chicken livers are surprisingly cheap to buy too.
I freeze livers from my Sutton Hoo chickens and then make the pate once I have enough – you can also buy tubs of frozen ones.

This recipe makes plenty for 8
450g or 2 tubs chicken livers (approx 225g tubs)
250g butter (slightly salted)
1 small onion, roughly chopped
1 clove garlic (optional) chopped
1/3 tsp each of salt, pepper and ground mace or nutmeg
1 tbs Marsala or sherry
30g butter melted for topping pate

Melt the butter, don’t allow to brown.
Add the onion and garlic, cook gently for around 10 minutes, do not allow to colour.
Add seasoning and chicken livers and cook, stirring occasionally until livers just, but thoroughly cooked (around 10 minutes).
Remove from heat and stir in Marsala.
Place in food processor, liquidiser or use wand and blend until smooth, taste and adjust seasoning if necessary.
If you wish it to be very smooth, pass through a fine sieve – I prefer not to.
Pour into dish to cool.
Once cool, chill for at least 2 hours and then pour a bit of melted butter on top to seal.

This is delicious served with crusty bread. It is also great placed into a chicken breast as stuffing (wrap breast in pancetta or streaky bacon).

It keeps for 5 days in fridge – it also freezes well.

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