Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken liver and brandy pâté. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Liver And Brandy Pâté is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken Liver And Brandy Pâté is something which I’ve loved my entire life.

Learn how to make chicken liver pate with a twist with this easy recipe. The brandy a delicious and warming kick to every spread on toast. Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor. Stir in thyme, pepper, cream, brandy and melted butter.

To get started with this particular recipe, we have to first 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. Prepare 10 Or so chicken livers
  2. Take 1 clove Garlic
  3. Take 3 Rashers of smoked streaky bacon
  4. Take 50 grams Salted butter
  5. Take 3 pinch Fresh sage leaves
  6. Get 3 Thyme sprigs
  7. Get 1 tbsp Good brandy
  8. Prepare 1 pinch Salt and black pepper
  9. Make ready 1 pinch Dried mixed herbs for garnish
  10. Get 1/2 small 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.

Steps 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?.

Even fancy organic ones are a bargain. 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. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.

So that is going to wrap this up with 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 interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!