Recipe byThe ZestyPlate Kitchen
Livers slow-baked with bacon, onion and garlic, blended silky, spiked with sherry and sealed under melted butter. A rich, smooth chicken liver pâté.
A good chicken liver pâté looks far more impressive than the effort it asks for. The livers cook slowly with bacon, onion and garlic, then get blitzed silky smooth and lifted with a slug of sherry. Spread it thick on hot toast or crackers and it makes a generous starter or the centrepiece of a spread.
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Prep 15 min
Cook 120 min
Total 135 min
Easy
Scale:
- 1lb Chicken Liver
- 1/2 lb Bacon
- 1 clove Garlic
- 1 large Onion
- 2 tsp Ground Mustard
- To taste Salt
- To taste Pepper
- Splash Milk
- 1 tablespoon Sherry
Nutrition (per serving)
190
kcal
14g
Protein
3g
Carbs
13g
Fat
Estimated per serving. How we calculate this.
Preparation
- Clean the livers of any sinew and gall.
- Put them into a fireproof casserole with all the other ingredients, roughly chopped.
- Season and cover with milk.
- Put the lid on and cook in a slow oven (300°F) for 2 hours.
- Liquidise in a blender, then check the seasoning.
- Stir in the sherry (or brandy).
- Spoon into a dish and cover with melted butter.
Tips from the ZestyPlate Kitchen
- Trim away any sinew and the greenish bits from the livers first for a clean, smooth taste.
- Keep the heat low and give it the full time. Gentle cooking is what keeps the pâté creamy rather than grainy.
- Blend it really smooth, and if you want it silkier still, push it through a sieve.
- Pour a layer of melted butter over the top to seal it. It keeps longer and won't discolour.
Frequently Asked Questions
Sealed under butter it holds in the fridge for up to a week, and it freezes well too.
Yes. Brandy, port or Madeira all bring lovely depth instead of the sherry.
A scrap of the green gall bladder was probably left on one of the livers. Trim carefully and the bitterness goes.
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