Chicken liver pate

A simple but delicious chicken liver pate, great with crostini or fresh bread

Ingredients

340g organic chicken livers

125g butter, softened

3 cloves garlic, minced

2 tsp fresh thyme or ¼ tsp dried thyme

1 tsp Sea salt (or more to taste)

Freshly ground black pepper (or more to taste)

180ml Water

45ml pouring cream

 

Instructions

Trim the white connective tissue from the chicken livers.

Melt 1 tablespoon of butter over medium heat, add the garlic and cook for 1 minute, until fragrant.

 

Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.

 

Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.

 

Transfer the liver mixture to your food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.

 

Transfer the pate to ramekins. Melt the unsalted butter and pour over the pate to form a thin layer of butter (that will stop your pate from going brown).

Refrigerate overnight, until firm.

 

Serve with crusty baguette slices and pickled onions / gherkins like the French!