Ingredients

The following ingredients have 8 Servings
  • 175 gram ghee (clarified butter)
  • 175 gram dairy butter on room temperature, plus extra to bake with
  • 400 gram cleaned chicken livers
  • Salt and pepper
  • 1 lemon
  • 1/2 tl dried thyme
  • 1 yellow onion
  • 100 ml cognac, white wine or chicken bouillon
  • 1 clove of garlic

Instruction

  • You will need the following cooking equipment:: Chef's knife + cutting board, Round oven dish of 18 cm by 18 cm, 2 small pans, Food processor, Cling film, Citrus juicer
  • FINELY dice the onion, crush and chop the clove of garlic. Click here to read how you can dice onions very easily.
  • CHECK if the chicken livers have been cleaned properly, if not-- remove any excess fat from the chicken livers.
  • MELT the ghee (clarified butter) at a low temperature, keep it melted on the lowest setting. HEAT a knob of butter in a small pan and sauté the diced onion and chopped garlic.
  • REMOVE from the pan and set aside. CLEAN the pan and bake the chicken livers until completely browned. ADD 100 ml cognac / white wine or chicken bouillon, bring to a boil. COOK for 4-5 minutes, or until the liquid has turned into a kind of brown sauce.
  • DRAIN liquid from the pan, transfer chicken livers into your food processor. Add in the onions and garlic, dried thyme, dairy butter, the juice from 1/2 lemon and some salt & pepper. 
  • PROCESS the chicken liver pâté until smooth. DIVIDE the chicken liver pâté over the oven dish, gently drop the dish a few times to flatten the meat and pour over the ghee.
  • COVER with cling film and refrigerate for at least 2 hours. You can store the chicken liver pâté for up to one and a half weeks if the top layer has not yet been touched.
  • If so, consume the chicken liver pâté within 2 days.