The first time I made chicken liver pate, I was surprised at just how easy it is to make. For some reason I had it in my head that it would be a complicated process, it’s not. It boils down to a few simple steps, fry the livers, blitz them with butter and place the resulting paté in little jars!
- Rinse the livers under cold water and dry with some kitchen paper.
- Melt a generous knob of butter over a medium high heat in a non stick frying pan and fry the livers until cooked through.
- Pop the cooked liver into a food processor and set aside.
- Place the pan back over a medium high heat and then deglaze the pan with the brandy. Add in the garlic and thyme leaves and allow to simmer for a minute or so.
- Pour the brandy, thyme and garlic into the food processor and blitz until smooth. Allow to cool.
- Add the butter to the food processor and blitz until smooth. Season with sea salt and ground black pepper.
- Transfer the pate into 2 jars, place the bay leaves on top and then pour over the clarified butter.
- Allow to cool and set and then cover and place in the fridge.