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Chicken liver paté

No food waste here! Use up all of the chicken's organs with this liver paté, seasoned with garlic, salt and pepper, and served with cream, butter, and vegetable oil.

Ingredients

Directions

  1. Wash the chicken livers thoroughly under cold water, once the water is running clear thoroughly dry the livers with paper towel.
  2. Clean the livers as per the demo, removing any veins or bruised pieces.
  3. Place the livers into stainless steel bowl.
  4. Combine the livers with 10 ml of vegetable oil, a pinch of salt and a pinch of ground black pepper and thoroughly mix together.
  5. Heat up 10 ml of vegetable oil in a sauté pan until very hot.
  6. Add the chicken livers and sear both sides, cook to medium rare, do not overcook.
  7. Remove from the livers from the sauté pan and place onto a tray.
  8. Add 25g of butter to the sauté pan and melt the butter on a low heat.
  9. Add the shallots, garlic and bay leaf, sweat with little colour.
  10. Turn up the heat and deglaze with the brandy, the pan should be hot enough so that the brandy ignites, and the alcohol is burnt off.
  11. Add the chicken stock and bring to boil and reduce by half.
  12. Remove contents from the pan to and bowl and removing the bay leaf.
  13. NOTE: allow to this liquid to completely cool.
  14. In a food processor, blend the livers with the deglazing liquid into a smooth puree.
  15. Using the pulse button slowly add the 100g of soften butter until the mixture is smooth.
  16. NOTE: don’t over blend the butter as it can course the pate to split.
  17. Pass through a tamis to remove any particles.
  18. Whip the 35% cream to soft peaks.
  19. Hold the whipped cream into the liver puree.
  20. Check for seasoning and chill completely before serving.
  21. Shape in quenelles to serve and plate with Cumberland sauce.


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