Name: Chicken Liver Pate with Calvados
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: a few
Cuisine: French
Ingredients: 500g chicken livers | trimmed, patted dry and halved80ml Calvados1 garlic clove | finely chopped1 brown onion | finely chopped1tsp fresh thyme | finely chopped90g unsalted butter60ml double creamseasoning (sea salt and black pepper) as required

Chicken livers cooked in Calvados, the apple infused brandy, adds a wonderful twist to this classic and amazing French pate.

Chicken Liver Pate with Calvados

Serves: a few Prep Time: 20 minutes + 2 hours resting Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

500g chicken livers | trimmed, patted dry and halved
80ml Calvados
1 garlic clove | finely chopped
1 brown onion | finely chopped
1tsp fresh thyme | finely chopped
90g unsalted butter
60ml double cream
seasoning (sea salt and black pepper) as required

Method

In a bowl marinade the chicken livers in the Calvados for at least two hours in a fridge (overnight is best), then drain and keep the liquid. Melt half of the butter in a frying pan over low to medium heat and cook the onion and garlic till translucent (soft, don’t let it brown). Now add the thyme and a pinch of sea salt. Add the drained chicken livers. Cook over moderate heat until the livers are browned – then add the reserved liquid and simmer for 2-3 minutes. Allow to cool.

Add the contents of the pan to a food processor and blitz. Add the rest of the butter (chopped) and blitz until smooth. Then add the cream and seasoning and blitz until smooth. Now you can taste test to see if you want to add more seasoning. Transfer the pate to a ceramic bowl and refrigerate for a couple of hours. If keeping longer than 2-3 days cover with melted clarified butter to preserve. Serve on water crackers or Melba toast.

Chicken Liver Pate with Calvados