Chicken Pate

Updated at: Thu, 17 Aug 2023 03:53:37 GMT

Step 1

Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. After another minute or two, as the onion is starting to soften and become translucent, add the liver and thyme. Cook for around 3 minutes on each side until lightly cooked on the outside but still pink in the middle. Add the brandy to the skillet/pan and stir gently to help the brandy evaporate off the alcohol and reduce. After a minute or two it will become almost syrup-like, then remove from the heat. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.

Step 2

Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.

Step 3

Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast. Without a layer on top, it will keep just a day or two in the fridge. With the protective layer of butter, it will keep for around 5 days. To use the pate soon, store it in the fridge.

Step 4

Chicken liver pâté freezes well; just let it thaw in the refrigerator overnight or for several hours before serving. If you're making it the day you want to serve it, be sure to give it several hours in the refrigerator to firm up first. For longer storage, you can freeze it for a couple of months though make sure it is well sealed. Either way, it's worth dividing the pate into smaller dishes so you only need to have a small amount open at a time.

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