Another one of my favorites – chicken liver pate. This dish can be a bit controversial as not everyone likes it. And sometimes they like it but change their mind when they know it’s liver. I just don’t say what it is before everyone has tasted it and telling me how much they like it:-)
It’s a starter that I like to make when we have guests. It’s easy, fast and cheap as a small amount of livers will make you quite a good quantity of pate. And it’s perfect for dinner parties because with a few slices of toasted bread or galletti you will keep your guests entertained till dinner is ready 🙂
I usually get fresh chicken livers from my butcher but you can also find it frozen. Unfortunately you will have to clean it as it always comes with the heart and lungs attached to it. I don’t know if the butcher will clean it for you as I don’t mind doing it myself.
I use the same recipe for duck pate or goose pate. But chicken livers are much cheaper and taste as good. So it tends to be my first choice.
And every so often we treat ourselves and make some just for us 🙂 don’t you think you deserve it too?
Chicken Liver Pate
- 600 g chicken liver
- 1 tbsp chopped chives
- 4 tbsp of flour
- 1 tbsp brandy
- Half cup of cream
- 1 tbsp butter
- Salt and pepper to taste
- Start by cleaning the livers of the heart and lungs and also from any loose ski n it may have.
- Cut the livers in small pieces and sprinkle it with salt, pepper and flour and mix well
- Sauté the livers in butter.
- When cooked (but still slightly pink inside), remove from the pan and reserve.
- In the same skillet, quickly fry the chives and sprinkle with brandy and let it reduce the liquid.
- Add the cream, mix well and remove from heat.
- Put this sauce in a blender along with the chopped livers.
- Mince until it becomes a paste.
- Put back on the heat and stir until it thickens
- Remove from the heat and let it cool down
- When cold, put the pate in a bowl, cover with cling film and take it to the fridge till it's time to serve
- Serve it with small toasts or galletti