Name: Gordon Ramsay Chicken Liver Pate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: Chicken livers – 300g, cleaned and trimmed.; Butter – 100g, softened, for richness.; Shallots – 2, finely chopped, for sweetness.; Garlic – 2 cloves, minced, for flavor.; Brandy or sherry – 2 tablespoons, for depth.; Double cream – 50ml, adds a silky texture.; Thyme – 1 sprig, for a hint of herbaceousness.; Salt and black pepper – To taste.; Bay leaf – 1, optional, for added aroma.; Clarified butter – For sealing the pâté.; Fresh thyme leaves – For presentation.

Description

Gordon Ramsay’s Chicken Liver Pâté is a smooth and creamy spread made from sautéed chicken livers blended with butter, aromatics, and brandy or sherry. It’s a classic French-inspired dish that’s both elegant and easy to make, offering a luxurious addition to any table.

Ingredients

Chicken livers – 300g, cleaned and trimmed.
Butter – 100g, softened, for richness.
Shallots – 2, finely chopped, for sweetness.
Garlic – 2 cloves, minced, for flavor.
Brandy or sherry – 2 tablespoons, for depth.
Double cream – 50ml, adds a silky texture.
Thyme – 1 sprig, for a hint of herbaceousness.
Salt and black pepper – To taste.
Bay leaf – 1, optional, for added aroma.

For Garnish (Optional):

Clarified butter – For sealing the pâté.
Fresh thyme leaves – For presentation.

Instructions

Step 1: Prepare the Chicken Livers

Clean the chicken livers by trimming off any connective tissue or greenish parts. Pat them dry with paper towels.

Step 2: Sauté the Aromatics

In a frying pan, melt 25g of butter over medium heat. Add the chopped shallots, garlic, and thyme, and sauté until softened and fragrant, about 2–3 minutes.

Step 3: Cook the Chicken Livers

Add the chicken livers to the pan and cook for 3–4 minutes on each side, until browned but still slightly pink in the center. Avoid overcooking to keep the livers tender.
Add the brandy or sherry and let it simmer for 1–2 minutes, allowing the alcohol to evaporate. Remove from heat and discard the thyme sprig and bay leaf (if used).

Step 4: Blend the Pâté

Transfer the cooked chicken livers and pan contents to a blender or food processor.
Add the remaining butter and double cream, and blend until smooth and creamy.
Season with salt and black pepper to taste.

Step 5: Chill and Set

Spoon the pâté into small ramekins or jars, smoothing the top with a spatula.
Optional: Pour a thin layer of clarified butter over the top to seal and preserve freshness.
Cover and refrigerate for at least 2 hours, or until set.

Step 6: Serve

Serve the pâté with crusty bread, crackers, or fresh vegetables. Garnish with fresh thyme leaves if desired.