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Chicken Liver Pâté
Smooth and rich chicken liver pâté blended with butter
~25 mintotal219 kcalper serving17g protein1g carbs16g fat
Ingredients
- 200 g Chicken livers
- 2 tbsp Butter
- to taste Salt
Cooking Steps
Trim any connective tissue or discoloured spots from the chicken livers, then pat dry.
Melt 1 tablespoon of the butter in a frying pan over medium heat. Add the livers and saute for 5-6 minutes, turning occasionally, until browned outside and just cooked through with a hint of pink in the centre; they will firm up further off the heat.
Season with salt to taste, then transfer the livers and pan juices to a blender or food processor.
Add the remaining tablespoon of butter and blend until completely smooth, scraping down the sides as needed.
Spoon into a small dish or ramekin, smooth the top, and chill in the fridge for at least 1 hour until firm and set.
Plant & Growing Tips
Chives
- Not in the recipe, but grow chives to add a delicate oniony garnish to your pâté.
- Plant chives in spring in a sunny spot with well-draining soil, or grow them in a pot indoors for year-round harvesting.
- Water regularly to keep the soil consistently moist, especially during dry spells.
Parsley
- Not in the recipe, but grow parsley for a fresh, peppery counterpoint to the richness of the pâté.
- Sow seeds indoors 6-8 weeks before the last frost, or directly outdoors after all danger of frost has passed, in partial shade.
- Ensure consistent moisture and rich, well-draining soil for healthy, bushy growth.
Natural Pest Control
- Use row covers over young parsley plants to deter carrot rust fly and slugs.
- Hand-pick any visible aphids from chives or parsley, or blast them off with a strong stream of water.
- Introduce beneficial insects like ladybugs to control aphid populations on both herbs.
Harvest
Chives
- Snip the outer leaves from the base of the plant with scissors, leaving about 2 inches to encourage regrowth.
- Harvest regularly to keep the plant productive and prevent flowering, which can reduce leaf flavor.
Parsley
- Harvest outer stems from the base of the plant as needed, rather than stripping the center, for continuous production.
- Pick leaves when they are vibrant green and before the plant bolts (goes to seed), which makes leaves bitter.
