Chicken Liver Pâté

Name: Chicken Liver Pâté
Ingredients: 450 g (1 lb) chicken or turkey livers; 450 g (1 lb) chicken or turkey livers; 2 garlic cloves (or more if you like), chopped; 1 sprig of thyme, basil or marjoram; 1 sprig of thyme, basil or marjoram; 1 sprig of thyme, basil or marjoram; Salt and pepper; Salt and pepper; 100 ml (4 fl oz) sherry; 100 ml (4 fl oz) brandy; 30 g (1 oz) butter (optional)

Preparation info

6
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Ingredients

450 g (1 lb) chicken or turkey livers
125 g (

Starter
Gluten-free

Method

Chop the livers, removing any greenish or discoloured bits carefully as these will give a bitter taste. Melt the butter in a heavy sauté or frying pan and put in the garlic. Let it soften just a little - don’t allow it to brown. Put in the chicken livers and turn them about until they are firm and brown all over. Leaving them pink inside used to be recommended but with the risk of salmonella it