Pesto, hummus and bread are just a few examples of things that if you make yourself, couldn’t be further from the shop bought version. Chicken liver pâté is another. I have long had an affection for this most accepted of offal and I felt it was about time I got myself some to see how a homemade one compares. I couldn’t have asked for better livers. They were free range, organic and fresh as you could ask for. I never eat supermarket chicken and so the money I would have spent on that I spend on farmers’ market chicken and just eat it less often.
This recipe took me about 10 minutes to make so if you find yourself with the opportunity to buy livers, do so.
Ingredients
For my pâté I used (for 2 small ramekins):
- 80g butter and some extra
- 200g chicken livers
- 1 very small onion
- Thyme, a few leaves
- Basil leaves (for aesthetic purposes)
Method
Start by chopping your onion fine and frying it in a little butter. I swear all good meals start with this smell. Add the livers and a sprinkle of thyme and cook for 3-4 minutes until still pink in the middle.
When I cooked the livers I expected them to smell (I don’t know why) but they didn’t at all.
Put the pan contents into a food processor with the 80g butter – cubed – and blitz up. Spoon out into whatever receptacle or receptacles you deem fit.
Take a little more butter, heat until melted and then pour over the top. Put a little basil leaf on the top if you like.
It’s strange that I would never ever want to eat liver again after having it once as a child yet I love chicken liver pate. They are also really good in bolognase they practically disintegrate and make the whole dish that extra bit meaty – strange! Will have to give this a go!
I don’t eat liver often enough! This pate looks gorgeous!
I have never had chicken liver before. I am guilty though of not being a daring enough eater.
But I have heard that it is delicious!
This sounds really good with the fresh basil and thyme.
I couldn’t eat liver if you paid me and yet I like pate. You’ve made what seemed a complex recipe much easier too, looks very rich and luxurious.
I totally agree about home made things as well. Every time I make bread and pesto I can’t believe how good it is compared to shop bought. (also much healthier).
You and me think the same!! I’ve been meaning to post up a liver pate and will definitely share it with you when I do. I agree with you not clarifying the butter – I don’t bother. I LOVE chicken liver pate and it’s so super darn easy to make.
This looks and sounds remarkable. I love pate and your recipe will make a nice addition to my files. I hope you have a wonderful weekend. Blessings…Mary
I was under the false impression that making liver pate is complicated. So, i never made it but your directions seem very straight-forward and i will give it a try soon 🙂
Thank you very much for your comments. I hope you do give it a try, it’s so easy and gives such great results.
Yummy yummy! My local farmshop was selling packs of free-range chicken livers for just 99p a pack t’other day so these will be a bargain to make!