Chicken Liver And Brandy Pâté
Chicken Liver And Brandy Pâté

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken liver and brandy pâté. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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.

Chicken Liver And Brandy Pâté is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken Liver And Brandy Pâté is something that I have loved my whole life.

To begin 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 it.

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. Make ready 1 tbsp Good brandy
  8. Make ready 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

And unlike so many of the pâtés we make that require a weighted terrine in You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then. 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.

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?.

Clean the chicken livers, removing and discarding any greenish or sinewy bits. 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. Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being.

So that’s going to wrap this up with this exceptional food chicken liver and brandy pâté recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!