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. Stir in thyme, pepper, cream, brandy and melted butter.
Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor.
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 cook Chicken Liver And Brandy Pâté using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken Liver And Brandy Pâté
- You need 10 of Or so chicken livers.
- You need 1 clove of Garlic.
- You need 3 of Rashers of smoked streaky bacon.
- You need 50 grams of Salted butter.
- Prepare 3 pinch of Fresh sage leaves.
- Prepare 3 of Thyme sprigs.
- You need 1 tbsp of Good brandy.
- You need 1 pinch of Salt and black pepper.
- Prepare 1 pinch of Dried mixed herbs for garnish.
- Prepare 1/2 small of white onion or 2-3 shallots.
This pate - aka chopped livers - is a really versatile appetizer or party snack … and may even convert the non-liver-lover. Pâté is also the most affordable, easiest, make-ahead appetizer (look at how much chicken livers cost!). Even fancy organic ones are a bargain. Add chicken livers, brandy, salt, rosemary, pepper and nutmeg.
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?..
Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth. 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.
