Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken liver and brandy pâté. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Liver And Brandy Pâté is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken Liver And Brandy Pâté is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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. Make ready 1 clove Garlic
  3. Get 3 Rashers of smoked streaky bacon
  4. Get 50 grams Salted butter
  5. Prepare 3 pinch Fresh sage leaves
  6. Get 3 Thyme sprigs
  7. Prepare 1 tbsp Good brandy
  8. Take 1 pinch Salt and black pepper
  9. Get 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?.

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