This chicken pâté can be served as an appetizer at a dinner party, a simply light snack or a sandwich spread.
225 g chicken livers
1 onion, peeled and chopped
100 g bacon, chopped
2 garlic cloves, peeled
75 g butter
3 tbsp thickened cream
1 tbsp brandy
toast, to serve
cornichons, to serve (optional)
- Heat the oven to 190C/fan. De-vein the chicken livers, rinse under a running tap and pat dry on kitchen paper. Put the onion, bacon, garlic and butter in a roasting tin, and cook in the oven for 20 minutes until the onion is soft. Add the chicken livers to the tray and roast again for another 5 minutes until the livers are pink but not brown (do not overcook). Turn the oven down to 110C/fan.
- Whizz everything from the baking tray in a blender, add the cream and brandy, and mix well. Transfer the mixture to ramekin dishes and put into a baking tray. Pour hot water into the tin until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour. Spoon over the clarified butter if you’re not eating the pâté immediately. Cool completely before serving.