Saturday, September 17, 2016

Quick Chicken Liver Pate

Every fortnight I receive a pack of organic chicken carcasses with my vegbox order. These are what is left over after a chicken has had breasts, thighs, drumsticks and wings cut off - namely the main body, neck and giblets (internal organs). The pack generally contains the remains of two butchered chickens.

I separate out the livers from the giblets, and throw everything else into a roasting tin, cover with foil and pop in the oven to roast, and then into the pressure cooker to make Chicken Stock.

The livers, I make into pate.

  • 2 chicken livers.
  • a couple of ounces of roast chicken meat pulled from the bones.
  • optional: a couple of mushrooms, roughly chopped.
  • a small onion, peeled and roughly chopped.
  • a couple of cloves of garlic, peeled and roughly chopped.
  • a couple of sprigs of fresh herbs - sage, thyme.
  • olive oil.
  • butter.
  • a couple of tbsp sherry.
  • salt and pepper to taste.
Put a tbsp or two of olive oil andd a knob of butter into a small skillet or frying pan, and warm gently til the butter melts.
Throw the onions, mushrooms, garlic, chicken, livers and herbs into the frying pan and cook over a
moderate heat for a couple of minutes - the livers should still be reddish inside.
Empty the contents of the pan into a food processor.
Deglaze the pan with the sherry, and add that to the food processor too.
Blitz into a smooth puree.
Add salt and pepper to taste, blitzing to mix it through.
Scrape the puree into a small microwaveable serving dish and smooth over the top.
Microwave on full for 2 minutes to ensure the liver pate is cooked properly through.
Melt another couple of tbsp of butter in a small pan until sizzling.
Pour the hot butter over the top surface of the pate to seal it.
Refridgerate for several hours before serving.

Will keep for a 2-3 of days in the fridge, but best eaten asap.