This Chicken Liver pate recipe is a unbelievably good. It takes a lot of time and effort byt is so worth it. Baked chicken liver pate is great as a starter served as a slice with melba toast or as an all day snack for Christmas day. Give it a try, you will not regret it! You do need a food processor for this one.
What you need
500g frozen chicken livers
400 g butter
2 large onions finely chopped
2 teaspoons minced garlic
2 fresh thyme leaves or 1 teaspoon dried thyme
About 1/2 teaspoon each salt and ground black pepper
100 ml red muscatel
100 ml port
50 ml brandy
250g streaky bacon
Thaw the chicken livers completely and then trim off any fatty bits, place in a bowl, cover and set aside.
In a pot on a high medium heat melt 1 tablespoon of the butter and cook the onions until transparent, you don’t want them browning, then add the garlic, thyme, salt and pepper and all the alcohol, increase the heat to high and boil to reduce until you only have about 1/4 of the liquid remaining. This concentrates the flavors for this decadent chicken liver pate.
Remove from the heat and set aside to cool.
Place the rest of the butter in another pot, bring to the boil, remove from the heat, skim off the foam and set aside to cool.
Place the trimmed chicken livers in the food processor and blitz them for about 1 minute, then add the onion mixture and blitz again for 1 minute.
Add the eggs and blitz until completely combined and a fine texture. During this blitzing period with the machine still on, add the cooled butter.
Line a bread tin with the bacon slices and then fill with the chicken liver mixture. Fold over any bacon pieces and cover the top with the remaining strips of bacon.
Place a roasting tray in a 150 Celsius oven with a little water in the base and then place the bread tin into the water and cook for 2 hours. It is really important that your oven temp is 150 or slightly less, not higher or it will turn a grey colour. Still tastes good but does not look the best.
Remove from the oven and allow to cool. Then cover with clingwrap and place in the fridge overnight. Leave it for 24 hours to allow it to set properly.
Turn it out and serve slices with melba toast.
This is seriously good folks and the effort will come out in the flavor and the presentation.