250g cleaned chicken livers (they usually come cleaned if you are buying them from a supermarket)
1 small onion, chopped roughly
1 teaspoon of chicken stock powder
125g butter
1 clove of garlic, crushed or sliced
1 teaspoon of dried sage, or a few fresh leaves like I have done here
Optional: 1 rasher of smoked bacon
Put the whole lot together in a heat proof dish.
Other ingredients for later:
100ml fresh cream
Parsley
1 tablespoon of dry sherry
Cover the dish with cling film. This is very important! The livers tend to "pop" when they are being cooked, and they will make a huge mess otherwise. Rather don't use the normal dish lid to cover the dish, as the popping livers can cause it to lift off.
Cook everything together in a microwave at 100% power for 8 to 10 minutes or 70% power for 12 to 14 minutes.
You can also cook the livers in the oven, if you don't have a microwave, at 180'C for 90 minutes. If you are going to use this option, then opt for a glass lid and not the cling film (as it will definitely melt).
Allow the cooked livers to cool, then add a tablespoon of dry sherry if you like, 100ml of fresh cream, a small bunch of fresh parsley and blend everything together with a food processor or a hand blender until it is creamy and smooth.
The pâté should be quite runny once it has been blended, but will set after a few hours in the fridge.
Store in the fridge, covered. This recipe also freezes well if you want to make it ahead of time.
