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Chicken liver pate

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Ingredients for 6 servings:

  • 250 g butter
  • 300 g chicken liver(s)
  • 1 tsp marjoram
  • 1 tsp thyme
  • 6 cl sherry or port wine
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Wash the chicken livers, remove any fat, and then fry them in a hot pan with a little oil or butter; the liver should still be pink inside. Season with thyme, marjoram, salt, and pepper, let it simmer briefly, and then deglaze with the sherry or port. Allow the mixture to reduce slightly, remove from the heat, and let it cool until the liver is lukewarm. Then, using a hand blender, combine it with the butter (preferably from the refrigerator) in a bowl and refrigerate for at least 2-3 hours. This makes a delicious starter, served with toast and perhaps onion jam or cranberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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