Chicken Liver Pâté with Brandy and Thyme on Toasted Sourdough

Raw materials

One 350 g pack makes a small jar of pâté for six.

Chicken Liver

350 g · 1 pack · 12% off

₹149₹170

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Method

Do not overcook the liver. Take it off as soon as no raw pink remains.

1. 01
   Thaw and trim

   If the pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Trim away any green patches, sinew or membrane. Pat dry.

2. 02
   Soften the shallots

   Melt 2 tablespoons of the butter in a pan. Cook the shallots, garlic and thyme for 4 minutes until soft.

3. 03
   Cook the liver

   Add the liver and cook for 5 to 6 minutes, turning, until browned outside and no raw pink remains inside. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.

4. 04
   Add the brandy

   Pour in the brandy, bring to a bubble and cook for 1 minute until almost gone. Take off the heat and cool for 5 minutes.

5. 05
   Blend

   Blend with the cream, salt, pepper and 100 g of cold cubed butter until completely smooth. Pass through a sieve for a silky finish.

6. 06
   Chill

   Spoon into a jar and smooth the top. Pour a thin layer of melted butter over it, cool, then chill for at least 4 hours. Serve with warm toast and pickles.

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