Mary Berrys Baked Chicken Liver Pâté
Are you looking for a great way to enjoy the liver goodness of chicken livers but without all those extra additives and preservatives? Try this easy homemade baked chicken liver pâté!
Made with just a few ingredients, including fresh herbs and spices, it is delicious, gluten-free, low fat and nutritious – perfect for your next gathering or an anytime snack. Not to mention much healthier than opting for the store-bought brand. Keep reading to find out how incredibly simple this recipe is!
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Gluten-Free Chicken Liver Pâté Brandied
Gluten-free chicken liver pâté with maize grits is a delightful and nutritious alternative to traditional pâté recipes that use breadcrumbs. This innovative twist on a classic dish combines the rich, earthy flavours of chicken liver with the subtle sweetness and texture of maize grits.
The result is a smooth, creamy pâté that’s packed with protein and essential nutrients without the gluten found in regular breadcrumbs. By using maize grits, you not only cater to those with gluten sensitivities but also add an interesting depth of flavour to your pâté. This versatile appetizer can be enjoyed on its own, spread on a fresh baguette or toast, or served alongside a vibrant salad for a well-rounded, satisfying meal.
Ingredients
- 125 g Maize Grits (or polenta) or use breadcrumbs
- 1 Clove of Garlic (Chopped)
- 125 g Streaky Bacon Rashers (Rinds removed and coarsely chopped)
- 2 tsp Fresh Thyme
- 500 g Chicken Livers (trimmed)
- 1 Egg
- 4 tbsp Brandy
- ½ tsp Nutmeg
- 60 g Butter (melted)
- Salt and Pepper
How to make baked low-fat and healthy chicken liver pâté
FAQ’s
Yes, make sure they have been defrosted.
Use Polenta or Cornmeal for a gluten-free option or breadcrumbs
Yes, cut out the fatty grisly bits if there are any.
Insert a skewer in the middle of the pâté. If it comes out hot and clean, the pâté is cooked.
They will keep for up to 4 days stored in a refrigerator.
Storage
To store homemade chicken liver pâté, follow these simple steps to ensure freshness and prevent spoilage:
- Cool the pâté: After preparing the pâté, let it cool to room temperature. This will help avoid condensation, which could lead to spoilage.
- Transfer to an airtight container: Choose a clean, airtight container, preferably made of glass or ceramic. Spoon the pâté into the container, smoothing the surface with a spatula or the back of a spoon.
- Add a protective layer: To prevent the pâté from being exposed to air and developing an unpleasant crust, cover the surface with a thin layer of melted butter or clarified butter (ghee). This will act as a barrier against oxidation and help maintain the pâté’s texture and flavour.
- Seal the container: Close the container with an airtight lid, ensuring there are no gaps for air to enter.
- Refrigerate: Place the sealed container in the refrigerator. Allow the pâté to chill for at least a few hours or overnight before serving, which will help the flavours meld together.
- Consume within a reasonable timeframe: Homemade chicken liver pâté should be consumed within 3-4 days of preparation. Always use a clean utensil when serving to avoid introducing bacteria into the container.
If you want to store the pâté for a longer period, consider freezing it:
- Wrap tightly: After cooling the pâté, wrap it tightly in plastic wrap or aluminium foil, ensuring there are no gaps for air to enter.
- Place in a freezer-safe container: Put the wrapped pâté into a freezer-safe container or a resealable plastic freezer bag.
- Label and date: Label the container with the contents and the date of preparation to keep track of its freshness.
- Freeze: Store the pâté in the freezer.
- Defrost before use: When you’re ready to enjoy your pâté, transfer it to the refrigerator and allow it to thaw for several hours or overnight. Consume the thawed pâté within 2-3 days. Avoid refreezing thawed pâté, which can negatively impact the texture and flavour.
Mary Berrys Baked Chicken Liver Pâté
Equipment
Ingredients
- 125 g Maize Grits (or polenta)
- 1 Clove of Garlic (Chopped)
- 125 g Streaky Bacon Rashers (Rinds removed and coarsely chopped)
- 2 tsp Fresh Thyme
- 500 g Chicken Livers (trimmed)
- 1 Egg
- 4 tbsp Brandy
- ½ tsp Nutmeg
- 60 g Butter (melted)
- Salt and Pepper
Instructions
- Line the tin with tin foil, leaving 2-inch overhang on each side. Preheat the oven to 160℃/140℃Fan/Gas 3.
- Add the 125 g Maize Grits, 1 Clove of Garlic, 2 tsp Fresh Thyme and 125 g Streaky Bacon Rashers to the food processor and work until finely chopped.
- Add the 500 g Chicken Livers, 4 tbsp Brandy, 1 Egg, ½ tsp Nutmeg, salt and pepper. Puree until smooth. Add the 60 g Butter and puree again.
- Put the pate mixture into the prepared loaf tin, level the surface and fold the foil over the top. Place in a roasting tin, and pour in boiling water so it comes up halfway on the tin. Bake in the oven for 1 hour.
- Insert a skewer or sharp knife in the middle of the pate. If it comes out clean, the pate is cooked. Leave the pate to cool completely, then cover and chill overnight. To serve, cut the pate into slices.
