Chicken Liver Pâté Recipe
Served with cornichons and toasted sourdough.
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Ingredients
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Main Ingredients
Serving Accompaniments
Method
Preparation of Chicken Liver Pâté
- 1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue.
- 2
Sauté Aromatics
In a large skillet, melt half of the unsalted butter (50g) over medium heat. Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
- 3
Cook the Chicken Livers
Increase the heat to medium-high, add the rinsed chicken livers to the skillet, and cook until browned on the outside but still slightly pink inside, about 5-7 minutes. Stir in the fresh thyme.
- 4
- 5
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining unsalted butter (50g), heavy cream, salt, and black pepper. Blend until smooth and creamy.
- 6
Chill the Pâté
Transfer the pâté to a serving dish or individual ramekins, cover with plastic wrap, and refrigerate for at least 2 hours or until set.
Serving
- 7
Toast the Sourdough
While the pâté is chilling, preheat your oven to 180°C (350°F). Place the slices of sourdough on a baking sheet and toast in the oven for about 5-7 minutes, until golden brown.
- 8
Serve
Once the pâté has set and the sourdough is toasted, serve the pâté with cornichons and the toasted sourdough on the side.