Easy chicken liver pâté or giblet pâté
A very quick and simple way to produce an excellent pâté, served with salad and lashings of hearty bread for a light lunch.
Chicken liver pâté
Chicken liver pâté is one of the classic pâtés but is often complicated to make. This recipe could not be simpler: cooked chicken livers, blended with chilled butter and port and refrigerated until set.
Ingredients for chicken liver pâté
For 8 people
1 ½ lb (600g) of chicken livers
3 tbsp of butter for the skillet
3-5 tbsp of port (to taste)
6oz (175g) of chilled butter, cut into dice
Salt & pepper
Country bread or toast
How to make chicken liver pâté
Season the livers with salt and pepper and fry them in the butter over a high heat until browned all over. Leave to cool.
Process the livers in a blender or food processor until they form a smooth paste. Add the port and the diced chilled butter. Process until smooth.
Turn the mixture into a lightly greased 9x5” (22x12cm) loaf tin lined with greaseproof or wax paper or plastic film to assist demoulding or into a large bowl. Season again with salt and pepper. Leave for 2-3 hours in the refrigerator until set.
If using a loaf tin, demould the pâté onto a serving plate and remove the paper of plastic film. Slice into 8 portions.
If using a large bowl, warm a dessert spoon in boiling water and use it to scoop out egg shapes from the mixture. Serve these on individual plates.
Accompany the pâté with small gherkins, salad and generous amounts of country bread or toast and butter.
The port balances the strong taste of the chicken livers. A 3-4 tablespoons of red wine plus a tablespoon of brandy can be substituted instead.
The above recipe can be adapted to use up the giblets from a roasting turkey or other large bird. Either fry the giblets directly or utilize the giblets after they have been boiled to make broth for giblet gravy. Top up the quantity with fried chicken livers and process as described above.
The meat from the crop can also be processed into the pâté with the giblets (if you boil the crop for around 1 ½ hours, the meat can usually be separated from the bones quite easily).
Do not start to make the pâté before the meat has cooled.
If the mixture proves difficult to set, process in a little more chilled butter.
For other wyas to use up the giblets, try Cordon Bleu sauce, dirty rice and giblet stuffing, all made with giblets left over from making the gravy for the roast.