Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hey everyone, 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. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Liver And Brandy Pâté is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Liver And Brandy Pâté is something which I have loved my whole life.

This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread. Chicken Liver and Brandy Pate recipe-Chicken recipes-recipe ideas-new recipes-woman and home. Jacques Pépin's chicken liver pâté recipe is surprisingly simple.

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

The ingredients needed to make Chicken Liver And Brandy Pâté:
  1. Take 10 Or so chicken livers
  2. Prepare 1 clove Garlic
  3. Get 3 Rashers of smoked streaky bacon
  4. Take 50 grams Salted butter
  5. Take 3 pinch Fresh sage leaves
  6. Prepare 3 Thyme sprigs
  7. Take 1 tbsp Good brandy
  8. Get 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

Cedar and Salt by DL Acken and Emily Lycopolus. Place the pan over medium-high heat. Stir in thyme, pepper, cream, brandy and melted butter. Clean the chicken livers, removing and discarding any greenish or sinewy bits.

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?.

Heat two tablespoons of the melted butter in a heavy-based frying pan. Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. 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!).

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