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Classic Chicken Liver Pâté

Classic Chicken Liver Pâté

Robbie Bell shares his classic recipe for chicken liver pâté and it's easier than you may think. The recipe calls for good quality ingredients, a little time and a whole lotta love.

But why would someone want to make pâté in the first place?
We’ll let Robbie answer that one. “It’s phenomenal for sharing. You put that down - it’s something that you’ve made and you’re pretty proud of it. It’s that sense of making something. All cooking, you’ve got to give it a go a few times and you’ll master it. And that’s all recipes.”

A few notes to keep in mind:
• Equipment-wise, you’ll need a blender of some sort as well as a thermometer
• It’s important that all the ingredients have been allowed to come to room temperature so that they will mix together thoroughly.

grey ceramic containers with food on a bench livers butter eggs

• 1kg free-range chicken livers, which once cleaned and trimmed will yield about 900g
• 1 onion sliced
• 2 cloves garlic
• 150ml Port
• 150ml Madeira
• 50ml Brandy
• sprig of thyme
• bay leaf
• 1 tsp (2g) freshly ground black pepper
• 2 tsp (5g) Four Spice blend (Quatre-Épices ground nutmeg, cloves, cinnamon and allspice)
• ½ tsp salt (10g)
• 600g butter
• 100g duck fat
• 4 free-range eggs (without shell 220g approx.)

pouring brown liver cream into glass jars

1. Preheat your oven to 120 degrees Celsius
2. Meanwhile in a medium saucepan add sliced onion, garlic, Port, Madeira, Brandy, thyme, and bay leaf and cook over a medium heat until the liquid reduces and becomes syrupy. Remove thyme, bay leaf and pour this liquid over the livers so it all warms up a little. Sprinkle Four Spice blend, salt & pepper across
3. Transfer the livers and liquid to a blender and process it all until it is a smooth paste. Add softened butter, duck fat and lightly beaten eggs.
4. Fill dry clean jars or ramekins with the mixture not quite to the top and place them into a baking dish. Fill the dish with enough warm water to come halfway up the sides of the jar/ramekins. Cover the whole dish with a layer of foil then carefully transfer to the oven. Cook at 120 degrees Celsius until the internal temperature reaches 66-69 degrees Celsius. Remove from the oven and let them cool to room temperature before chilling for several hours until firm.

knife digging into jar of pate

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