- 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
Kitchen equipment needed
- Chef’s knife + cutting board
- Round oven dish of 18 cm by 18 cm
- 2 small pans
- Food processor
- Cling film
- Citrus juicer
Preparation — 5 minutes
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.
Making the chicken liver pâté — 15 minutes + 2 hours waiting
MELT the ghee (clarified butter) on 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, 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, 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.