Local Life - Wigan - March 2020
Wigan's FREE local lifestyle magazine.
Wigan's FREE local lifestyle magazine.
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60 Food & Drink<br />
Sally’s Specials<br />
by Marti of The Star Inn<br />
The Star Inn<br />
Chicken Liver<br />
Pâté<br />
Serves 4<br />
Ingredients<br />
500g fresh chicken livers<br />
8 rashers of bacon<br />
1 onion<br />
½ block of butter<br />
4 cloves of garlic<br />
Sprig of thyme<br />
Sprig of rosemary<br />
Salt & Pepper to season<br />
This is a staple recipe on the Star Inn<br />
menu for the restaurant and is a firm<br />
favourite with our diners!<br />
Method<br />
Start by prepping the chicken livers by trimming and removing any fatty bits and discard them.<br />
In a heated pot add the chopped onion, cloves of garlic and the sprigs of thyme and rosemary and 8 rashers<br />
of bacon roughly chopped.<br />
Cook the ingredients until soft. Add the chicken livers and cook them fully until there is no pink at all.<br />
Add half a block of butter and cook with the liver and onion mix until all the butter has melted.<br />
Add salt and pepper to taste and blend until smooth.<br />
To ensure your pate is velvety soft, pass it through a fine sieve into a bowl and then serve it into ramekins.<br />
Refrigerate the pate for up to 2 hours and until firm.<br />
Serve with hot toast or buttered crackers and a side salad for the finishing touch.
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