Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken liver and brandy pâté. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Liver And Brandy Pâté is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Chicken Liver And Brandy Pâté is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Liver And Brandy Pâté:
  1. Take 10 Or so chicken livers
  2. Get 1 clove Garlic
  3. Prepare 3 Rashers of smoked streaky bacon
  4. Make ready 50 grams Salted butter
  5. Make ready 3 pinch Fresh sage leaves
  6. Get 3 Thyme sprigs
  7. Get 1 tbsp Good brandy
  8. Make ready 1 pinch Salt and black pepper
  9. Get 1 pinch Dried mixed herbs for garnish
  10. Get 1/2 small white onion or 2-3 shallots
Instructions to make Chicken Liver And Brandy Pâté:
  1. Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned
  2. 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.
  3. Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes.
  4. Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool.
  5. 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.
  6. 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
  7. 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?.

So that is going to wrap it up for this exceptional food chicken liver and brandy pâté recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!