Home > Eat > Recipe > Recipe: barbecued chicken liver pâté

Recipe: barbecued chicken liver pâté

christmas
french
gluten free
snacks
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Pâté is a great accompaniment to any summer meal or dinner party. It’s also delicious spread on warm toast or crunchy sourdough. Try this easy-to-make recipe at home and really wow your guests.

 

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Preparation Time20 MINUTES

Cooking Time6 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

200g (1 cup) chicken livers

1 tbsp olive oil

2 anchovies

1 tbsp whisky

½ tsp black pepper

75g (⅓ cup) soft butter

Salt (if necessary)

Clarified butter (160g/¾ cup butter)

Equipment

Frypan

Barbecue

Ramekins/jars

Blender

2

Toss in a bowl with the molasses, olive oil and a pinch of salt. Once the barbecue is at the red glowing coal stage, put the livers on the hot plate.

3

Turn over after a couple of minutes.

4

Once cooked, place the butter, whisky, anchovies, black pepper and livers into a blender and blend until smooth.

5

Pour the pâté into ramekins or jars and place in the fridge.

6

To make the clarified butter, melt the unsalted butter in a saucepan and bring to a boil. Be careful, as it may splatter. Take off the heat and leave to stand for a few minutes, then remove the crusty white layer from the top. Underneath the crust will be the clear (clarified) butter. Alternatively, you could line a sieve with a paper kitchen towel to drain the scum.

7

Pour this clarified butter on top of the pâté in the ramekins, and discard the milky liquid at the bottom.

8

Wrap the ramekins in clingfilm and refrigerate for a minimum of four hours (or overnight) before serving. The pâté will keep refrigerated for up to a week or frozen for up to two months.

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Preparation Time20 MINUTES

Cooking Time6 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

200g (1 cup) chicken livers

1 tbsp olive oil

2 anchovies

1 tbsp whisky

½ tsp black pepper

75g (⅓ cup) soft butter

Salt (if necessary)

Clarified butter (160g/¾ cup butter)

Equipment

Frypan

Barbecue

Ramekins/jars

Blender

2

Toss in a bowl with the molasses, olive oil and a pinch of salt. Once the barbecue is at the red glowing coal stage, put the livers on the hot plate.

3

Turn over after a couple of minutes.

4

Once cooked, place the butter, whisky, anchovies, black pepper and livers into a blender and blend until smooth.

5

Pour the pâté into ramekins or jars and place in the fridge.

6

To make the clarified butter, melt the unsalted butter in a saucepan and bring to a boil. Be careful, as it may splatter. Take off the heat and leave to stand for a few minutes, then remove the crusty white layer from the top. Underneath the crust will be the clear (clarified) butter. Alternatively, you could line a sieve with a paper kitchen towel to drain the scum.

7

Pour this clarified butter on top of the pâté in the ramekins, and discard the milky liquid at the bottom.

8

Wrap the ramekins in clingfilm and refrigerate for a minimum of four hours (or overnight) before serving. The pâté will keep refrigerated for up to a week or frozen for up to two months.

SHOW MORE
SHOW LESS

Pâté is a great accompaniment to any summer meal or dinner party. It’s also delicious spread on warm toast or crunchy sourdough. Try this easy-to-make recipe at home and really wow your guests.

 

2

Toss in a bowl with the molasses, olive oil and a pinch of salt. Once the barbecue is at the red glowing coal stage, put the livers on the hot plate.

3

Turn over after a couple of minutes.

4

Once cooked, place the butter, whisky, anchovies, black pepper and livers into a blender and blend until smooth.

5

Pour the pâté into ramekins or jars and place in the fridge.

6

To make the clarified butter, melt the unsalted butter in a saucepan and bring to a boil. Be careful, as it may splatter. Take off the heat and leave to stand for a few minutes, then remove the crusty white layer from the top. Underneath the crust will be the clear (clarified) butter. Alternatively, you could line a sieve with a paper kitchen towel to drain the scum.

7

Pour this clarified butter on top of the pâté in the ramekins, and discard the milky liquid at the bottom.

8

Wrap the ramekins in clingfilm and refrigerate for a minimum of four hours (or overnight) before serving. The pâté will keep refrigerated for up to a week or frozen for up to two months.

SHOW MORE
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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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comments
Leave A Comment

Randy G 2 years ago

EXCELLENT recipe!
I made several batches, experimenting with seasonings and even smoke. My favorite thus far was to add soaked and drained wood chips to the BBQ before cooking the livers (cherry or oak gave the best results). Closing the lid will keep the smoke in just long enough to impart a slight background flavor. Two other additions, in separate batches, were a little ground allspice and chipotle powder. Each adjusted to your own tasted. The allspice went very well with cherries while the chipotle on freshly fried corn tortilla points (unsalted).

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