Nigella Chicken Liver Pate (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon oil
02 - 2 shallots, chopped
03 - 1 rasher bacon, chopped
04 - 500 grams chicken liver (approximately 300 grams cleaned and trimmed)
05 - 3 tablespoons brandy or port
06 - 100 millilitres cream
07 - Salt, to taste
08 - Pepper, to taste
09 - 1 tablespoon fresh parsley
10 - 2 tablespoons butter
11 - Clarified butter, optional (depends on size of serving bowl)

# Instructions:

01 - Heat the oil over medium-low heat and sauté the bacon and shallots until the onions are soft but not browned.
02 - Add the cleaned chicken liver and cook until the color changes slightly.
03 - Pour in the brandy or port and let it cook down briefly before adding the cream.
04 - Add the parsley, salt, and pepper. Cook for a few minutes, or until the liver is nearly done.
05 - Transfer the mixture and butter to a food processor. Blend until smooth.
06 - Spread the pate into a serving bowl and cover with clarified butter or clingfilm to prevent browning.
07 - Refrigerate for 24 hours to allow the flavors to meld and develop fully.

# Notes:

01 - Opt for high-quality, fresh chicken livers and bacon to ensure the best flavor and texture.
02 - Avoid overcooking the liver; it should remain slightly pink in the center to maintain its delicate flavor.
03 - Taste and adjust seasoning to balance salt, pepper, and brandy flavors.
04 - Chill the pate for at least 24 hours before serving for optimal flavor development.

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