Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken liver and brandy pâté. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Liver And Brandy Pâté is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken Liver And Brandy Pâté is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you cook 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. Prepare 3 Rashers of smoked streaky bacon
  4. Get 50 grams Salted butter
  5. Get 3 pinch Fresh sage leaves
  6. Make ready 3 Thyme sprigs
  7. Prepare 1 tbsp Good brandy
  8. Prepare 1 pinch Salt and black pepper
  9. Make ready 1 pinch Dried mixed herbs for garnish
  10. Make ready 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?.

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