I love chicken liver pâté. I think I could eat everyday bread with pâté and scallions without getting sick. Unfortunately, store bought pâté is full of chemicals. I often find myself at the grocery store, standing in front of a shelf, reading the tag, getting scared, putting the tin back on the shelf and leaving immediately. That is why I make my own pâté. It’s tasty and it’s not time consuming.
- 700g chicken liver (with the connective tissue cut out)
- 2 cups milk
- 200g chopped onion
- 40g butter
- ¼ cup water
- 20g raisins
- 2 tsp chopped fresh thyme
- 2 Tbsp of brandy
- 50ml of cooking cream
- ¼ tsp nutmeg
- salt and pepper
- Soak the chicken liver in the milk and refrigerate it for at least 2 hours. Drain them.
- In a large skillet melt the butter over medium heat. Add the onions and cook until soft (5-7 minutes).
- Add the liver, raisins, thyme and water and cover the skillet with a lid. Cook for about 15 minutes, stirring occasionally, until the liver is a little pink in the middle. Please don’t overcook it!
- Add the brandy, simmer for a minute and remove from the heat. Add salt, pepper and nutmeg.
- Place the liver mixture in the food processor and blend it until smooth and creamy.