Chicken Liver And Brandy Pâté. How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. Learn how to make chicken liver pate with a twist with this easy recipe.
Stir in thyme, pepper, cream, brandy and melted butter.
This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread.
Chicken Liver and Brandy Pate recipe-Chicken recipes-recipe ideas-new recipes-woman and home.
You can have Chicken Liver And Brandy Pâté using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chicken Liver And Brandy Pâté
- Prepare 10 of Or so chicken livers.
- It's 1 clove of Garlic.
- It's 3 of Rashers of smoked streaky bacon.
- Prepare 50 grams of Salted butter.
- It's 3 pinch of Fresh sage leaves.
- You need 3 of Thyme sprigs.
- It's 1 tbsp of Good brandy.
- You need 1 pinch of Salt and black pepper.
- It's 1 pinch of Dried mixed herbs for garnish.
- Prepare 1/2 small of white onion or 2-3 shallots.
Add chicken livers, brandy, salt, rosemary, pepper and nutmeg. Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth. This pate - aka chopped livers - is a really versatile appetizer or party snack … and may even convert the non-liver-lover.
Chicken Liver And Brandy Pâté instructions
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
- Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned..
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes..
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
- In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable..
- Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top.
- Allow to set in the fridge for at least 2 hours before eating. The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?..
Pâté is also the most affordable, easiest, make-ahead appetizer (look at how much chicken livers cost!). Even fancy organic ones are a bargain. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan. Season with salt and freshly ground black pepper.
