Easy Homemade Chicken Liver Pâté – Smooth, Savory, and Elegant

• 75g onion, finely chopped
• 1 small garlic clove, finely chopped
• 1 rasher bacon or 100g mushrooms, finely chopped
• 125g softened butter
• 1kg cleaned chicken livers, roughly chopped
• 1 tsp thyme
• 1 tbsp pouring cream or chicken stock

1. Prepare the Ingredients: Clean the chicken livers and chop them roughly.
2. Sauté Vegetables & Bacon/Mushrooms: Sauté the onion, garlic, and bacon or mushrooms. Remove from the pan and drain well.
3. Cook the Chicken Livers: Using the drained butter and remaining butter, sauté the chicken livers in batches until golden on the outside but still soft and pink inside.
4. Combine and Flambé: Return all cooked ingredients to the pan and increase the heat. Ignite and gently roll the pan to spread the flames.
5. Season & Blend: Season with salt, pepper, and thyme. Blitz everything in a food processor, adding a little cream to loosen the mixture.
6. Finish & Store: Press the pâté into small pots and cover with clarified butter. Chill in the refrigerator for 2-3 days.

Pro Tip: To prevent oxidation, pour melted ghee over the top before storing and remove it prior to serving.