Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, it’s Drew, welcome to my recipe page. 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 little bit unique. This will be really delicious.

Chicken Liver And Brandy Pâté is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken Liver And Brandy Pâté is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must 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 it.

The ingredients needed to make Chicken Liver And Brandy Pâté:
  1. Prepare 10 Or so chicken livers
  2. Make ready 1 clove Garlic
  3. Make ready 3 Rashers of smoked streaky bacon
  4. Prepare 50 grams Salted butter
  5. Take 3 pinch Fresh sage leaves
  6. Take 3 Thyme sprigs
  7. Prepare 1 tbsp Good brandy
  8. Take 1 pinch Salt and black pepper
  9. Prepare 1 pinch Dried mixed herbs for garnish
  10. Take 1/2 small white onion or 2-3 shallots
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?.

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