Dr Gus' Chicken Liver Pate - with a bone broth twist!
Chicken liver pate
This is a really simple French chicken liver pate recipe that is quick and easy to make and tastes divine. It is especially good if you have some bone broth left over from making chicken broth. The broth can be condensed down to give a lovely gel on top of the pate.
- 250gm chicken livers, trimmed and cut into small pieces
- 125gm unsalted butter (and a bit extra to coat the top if desired), softened at room temperature
- 1 medium onion (shallots also fine here), peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 bay leaves
- 20ml brandy
- freshly ground black pepper
- condensed chicken bone broth
Melt 50g butter in the pan and sauté the onion and the garlic for about 5 minutes until turning soft over medium heat.
Add the chicken livers and bay leaves and cook them quickly over high heat until the chicken livers are browned on the outside and pink inside (DO NOT overcook livers until they become rubber!) .
Reduce heat to low and pour in the brandy. Set the alight and let the flame die out (this burns off the alcohol but leaves a delicious brandy flavour).
Remove from the heat and let it cool.
Remove the bay leaves and blend it in a food processor with the rest of butter until it is smooth.
Season it with salt and lots of freshly ground black pepper to taste.
Put the pate in a container and smooth the surface. Pour the condensed chicken bone broth over it and place it in a refrigerator (cover with melted butter also works really well).
When solidified east and enjoy!