Chicken Liver Pâté Recipes

Ingredients :

250g chicken livers - hearts and blood vessels removed

4 tbsp water

1 sprig fresh or good pinch of dried thyme

2 bay leaves

ground black pepper to taste

125ml port

1. Wash, dry and roughly chop the livers, discarding any greenish portions (these are not a sign of deterioration, but may discolor the pâté).
2. In a heavy based saucepan, bring the water to the boil.
3. Add the liver and stir until lightly browned.
4. Add the thyme, bay leaves and black pepper.
5. Cover, reduce heat and simmer for 10 minutes.
6. Add port and simmer, uncovered, a further 3 minutes.
7. If using fresh thyme, remove and discard the sprig.
8. Remove and discard bay leaves.
9. Allow mixture to cool slightly.
10. Purée liver and cooking liquids in a blender or food processor.

Chicken Liver Pâté is traditionally made with lashings of butter and cream. This version avoids any additional fats, yet tastes delicious.

Serves 6 - 8

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