Chicken liver pâté with verjus and cider jelly
- July 2016
- Serves 6
- Hands-on time 45 min, plus chilling
Chicken liver pate is combined with acidic, sour, yet delicately flavoured verjus for the perfect toast accompaniment.
- 32.6g (20.1g saturated)
- 3.7g (2.9g sugars)
You can make the jelly (step 4) using apple juice instead of cider, if you don’t want it so boozy.
The pâté will keep, chilled and covered with cling film, for 3-4 days or for 24 hours once cut.
When trimming chicken livers, discard any sinewy or green-tinged bits as they can taste bitter.
A good bottled cider – medium-dry and not too fizzy – is great here. Alternatively, go for a fruity beaujolais villages.
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