Chicken liver pâté
This recipe has been a timeless favourite in Ballymaloe since the opening of the restaurant in 1965. Its success depends upon being generous with good Irish butter
SERVES
10
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
15
MINUTES
Ingredients
225g (8oz) fresh organic chicken livers
2 tbsp brandy
225-350g (8-12oz) butter (depending on how strong the chicken livers are)
1 tsp fresh thyme leaves
1 large clove garlic, crushed
freshly ground pepper
Clarified butter (melted and skimmed butter), to seal the top.
