How To Make Chicken Liver Pâté

Step 1: You will need…

Step 2: Clean the livers

Using your large knife, take a chicken liver and firstly remove the heart. Turn it over and cut off the white sinew. And set aside. Repeat exactly the same process with all the remaining livers.

Step 3: Fry the bacon and onions

Place a large frying pan onto a medium heat and allow to warm through. Once warmed, add the chopped bacon. Fry it for 1 minute, stirring occasionally with your tongs. Follow with the onions and garlic, frying for a further 2 minutes. Add the 50 grams of butter and toss or stir in.

Step 4: Fry the chicken livers

The onions should now have a slight colour, so now add the livers. Briefly stir them in. And fry for 7-10 minutes, tossing occasionally.

Step 5: Add the seasoning

After roughly 10 minutes add in the parsley, sherry, season with salt and pepper. Then remove immediately from the heat.

Step 6: Blend

Spoon the all of the pan mix into a mini liquidizer and cover with the lid. Switch it to pulse and pulse a few times. Remove the lid, pushing the contents down with a spoon. Then pulse three more times and stop. Push the contents down, once more and pulse three more times, before switching off the liquidizer.

Step 7: Transfer into a bowl

Now spoon the liquidised chicken liver pate into a bowl, and using the back of the spoon, spread it around and into the mould of the bowl, so it's flat and even. Decoratively lay the bay leaves on top. Then carefully and evenly pour over the clarified butter. Set aside to cool for 1 hour if you need to serve it soon. Or you can cover it with cling film and place in the fridge, if not. Once opened, it will last 2 days.

Step 8: Serve the chicken liver pate

Serve the chicken liver pate with some hot toast!