Keep a packet of chicken livers in the freezer if you find it hard to source fresh chicken livers. Defrost them first!
1 small onion, finely chopped
2 tablespoons olive oil
400g chicken livers, trimmed and soaked in milk for 10 minutes
Salt and freshly ground black pepper
Rind of half an orange
Juice of half an orange
3 tablespoons brandy or dry sherry
350g butter, softened
1. Fry the onion in half the olive oil in a non-stick frying pan, over gentle heat, until soft but not coloured. Remove to a plate and clean the pan.
2. Drain the chicken livers, pat them dry and season with salt and pepper. Add the rest of the olive oil to the frying pan. Add the chicken livers and fry on both sides until they are crispy on the outside but still lightly pink inside (4-5 minutes) – you may need to do it in two batches and add a little more olive oil. Add the orange rind, orange juice and brandy or dry sherry. Fry for about two minutes, scraping any bits at the bottom of the pan into the sauce. Leave the mixture to cool a little.
3. Add the chicken liver mixture along with the onions to a food processor with the softened butter and whizz until you have a smooth paté. Taste and add more seasoning if it needs it. Transfer to individual ramekins or a larger dish, cover with clarified butter (you’ll need about 100g) if you want to make it look professional, or else leave to cool and cover it with cling film ready to use. Stored in the fridge, it keeps for up to 4 days.