There are lots of recipes for this out there! I have tried a couple and have now developed the following which I find is quite rich enough thank you! Until recently I included butter, but we’re having a dairy-free time at the moment so I tried the following instead and it’s perfectly acceptable!
A couple of chicken livers
Lemon juice – usually one whole lemon is fine
Coconut oil for frying
1 shallot, or, if not available, half an onion
About 1 cup homemade chicken stock, or water will do
1 clove of garlic
A sprinkling of thyme, or rosemary, or dill or a combination of those that please you
First prepare the liver – slice it about 0.5-0.75 cm thick. Marinate in lemon juice for about 6-7 hours.
Chop the shallot/onion. Drain and rinse the livers. Heat the coconut oil, add the shallot or onion and livers to the pan and fry until the liver is browned. Add stock, herbs and garlic. Bring to the boil and cook uncovered until the liquid has reduced. When cool, season to taste and blitz with a hand blender. Some recipes call for pressing it through a sieve. I haven’t found this necessary, but if it seems grainy, give the sieve a go.
If there’s more than you need this recipe freezes well – with no butter seal on top my guess is that it should be used within 3-5 days if kept in the fridge.
If you want to use butter, you could replace the coconut oil, although with a higher burn temperature the coconut oil is safer. Before blitzing the pâté, add a tablespoon or 2 of butter. If not using immediately, press the pâté into a jar or pot and pour melted butter on top.