Homemade chicken liver paté is easy to make, economical and tastes better than anything you can buy. Many French recipes simply poach chicken livers with aromats, but I find that frying them adds a lot of flavour.
Peel and chop an onion or a few shallots and trim 300g (10½ oz) of chicken livers. Heat 2 tablespoons of butter in a frypan and add a little vegetable oil to prevent it burning. Gently fry the onions, adding a few sprigs of fresh thyme, until they are soft, translucent and just beginning to brown. Add the chicken livers and cook until just cooked through and still a little pink in the centre. Transfer everything straight to a food processor, making sure to remove the stems from the thyme sprigs. Add 200g (7 oz) of butter, 2 tablespoons of whiskey and season with salt and a generous amount of freshly ground black pepper. Process to a smooth paste and transfer to a serving dish, smooth the top with a spatula and decorate with a few sprigs of fresh thyme and more freshly ground black pepper. Melt 2-3 tablespoons of butter and pour over the top. Refrigerate for at least a few hours before serving.
michelle picker cooks 