This Chicken Liver Pate seems to be a perfect, rich dish for this for this cold season, and to be more specific, I can imagine that this is also a really nice part of a Christmas brunch table. The pate turns out soft and creamy with a beautiful earthy and comforting flavor.
What I also truly like is that it is a tasty way to eat all parts of the chicken, even these unsexy livers. If you’re feeling a bit particular about using offal meat, I fully understand, and would advice you to watch a short video (such as this one from Rachel Khoo) to get a little confidence.
I have skipped the step in which you push the pate through a sieve as I think it is a huge fuss and I already like it the way it is, even though it could possibly be even smoother.
In any case, if you do make it, you will be so happy to eat it on crusty bread and next to flavors such as cranberry, bird meat, brussel sprouts or roasted apples. I would love to eat this on dark bread next to a salad of roasted beetroots with some goat cheese and pecan nuts.
- 300 grams of (organic)chicken livers, patted dry with a kitchen towel
- 1 teaspoon of oil (to brown the chicken livers in, I prefer oil as it doesn't splatter as much as butter would :)).
- butter 125 grams (75 grams for the pate, 50 grams to brown together with the sage)
- 2 boiled eggs, peeled
- 10 to 15 leaves of sage
- 1 teaspoon of salt (to tasting)
- 1 tablespoon of freshly ground black pepper
- Heat the oil in a frying pan and add the chicken livers. Be careful as it might splatter a little. Add the salt and let the livers brown until they are almost cooked all the way through. It is nicest when there is a little bit of pinkness left inside of the livers, as this keeps the end result smoother and softer. Poking at them to double-check is allowed, no need to worry - you will blend them afterwards anyhow.
- Let the livers cool down a little. Transfer the livers to a bowl, or - if your pan is spacious enough (and you're not afraid of splattering with you hand-blender) - keep them in the pan.
- Add salt, the two boiled and peeled eggs, ground black pepper and 75 grams of cold butter.
- Make a smooth mixture of this with your handblender and continue doing this until there are not bigger pieces left.
- Smoothen out the mixture in a dish (I used a simple platter, but it is actually smarter to use an actual deeper dish, so that the butter covers the pate) and set aside.
- In a smaller pan, warm 50 grams of butter with 10-15 sage leaves over a medium heat. It will make your kitchen smell delicious and the butter will slowly turn a hazelnut brown. The sage will become crispy and its taste will be pleasantly mild after this treatment. Keep a close eye on it and don't be tempted to rush it - the butter will burn in the blink of an eye. Once you see that most of the 'milky' parts of the butter (that were at the bottom of the pan when you started this process) have evaporated or bronzed, you can turn off the stove and pour the melted butter including the sage leaves over your chicken liver pate.
- Of course, you can also skip this part. However, I think this pate is so luxurious and rich already that it would be a shame to let go off a chance to add brown butter. And considering you will be eating this with nice bread, the browned sage butter is only a bonus.